Prep 10 mins
Cook 10 mins
Made with strawberry yogurt and buttermilk, these are light and tender and very flavorful. Have also tried with vanilla yogurt, also delicious. From the Wisconsin Milk Marketing Board, changed to my tastes. In Wisconsin these would be served with butter and real maple syrup.
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 tablespoon sugar
- 1⁄8 teaspoon salt
- 1 egg
- 1⁄2 cup strawberry yogurt
- 1 cup buttermilk
- 2 tablespoons butter, melted
- 2 tablespoons butter, for greasing griddle
- Combine first five dry ingredients.
- In another bowl whisk the egg, yogurt, buttermilk and melted butter. Add the dry ingredients, stirring just until combined.
- Heat griddle and 1 tablespoons butter over medium-low heat.
- Pour 1/4 cup batter onto griddle for each pancake. Cook 2 minutes, until golden (these won't bubble as much as regular pancakes so watch closely), flip and cook 2 minutes more, until the center springs back when pressed.
- Use additional 1 tablespoons butter to grease griddle for next batch, if necessary.
These had a really great taste! I love the subtle strawberry flavor, it was a great change from ordinary pancakes. When I flipped them they did sort of fall flat and had a bit of a chewy texture. I think I may try adding more baking powder next time to help them get more of a rise. Thanks for posting Kaarin!
These were good, although as the others have said, the texture was different from what I expected. They were really moist and not very cakey, but had a good flavor. I used vanilla yogurt because that was all I had. I will try making these again with strawberry.
We liked the flavor of the pancakes even though the texture was a little different. They were a moist pancake which we like. I served them with maple syrup and butter as suggested. My husband said he would like to have them again. Thanks Kaarin. Bullwinkle.