In the cookbook collection sits several old paperbacks. As is the case with many cookbooks, they sit on the shelf quietly waiting for the right time to be opened once again, it’s owner searching for then finding that one recipe, the sole reason why that book sits on the shelf for many years. This book is a paperback, the pages yellowed from age, its spine cracked held together by a piece of aged tape. Not surprisingly when taken off the shelf the book opens almost by itself to the desired page. It is the only page in the book that gets read because it holds the only recipe in the book we use.
Before there were whole wheat pancakes, there were yogurt pancakes. The yogurt adds a hint of sweetness and makes a truly tender, delicious pancake. The weekend before #1 and his wife moved to Rhode Island our wonderful daughter-in-law asked,
“Can you make yogurt pancakes for breakfast?”
The answer of course, was yes. But the book was part of my wife’s collection when she was single, copyright 1978, Yogurt Cookery by Sophie Kay. How did wonderful daughter-in-law even know about this recipe?
As with most recipes that manage to hang around for a long time, changes were made, and our recipe is an adaptation of Kay’s Fluffy Pancakes. So I can honestly say these pancakes are a family recipe. Make a lot when you make these pancakes. Yeah, they’re that good.
How did she even know about this recipe?
Yogurt Pancakes
1 cup all-purpose white flour
3/4 cup vanilla yogurt
2 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg beaten
2 tablespoons canola oil
1/2 cup low-fat milk
In a medium mixing bowl stir together flour, sugar, baking powder, baking
soda, and salt. Make a well in the center. In a small mixing bowl combine egg, yogurt, and oil. Add
egg mixture to flour mixture all at once. Stir batter just till blended.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy
skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly
bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with
remaining batter.
Tips
The milk amount is estimated. You want enough milk to make a batter that’s not too thick or too thin. Too thick = glob. Too thin = crepe batter. But you do want a consistency more towards the crepe batter. Real maple syrup. No substitutes. You can serve with fake butter but real maple syrup is mandatory. We served these pancakes with a choice of real maple syrup or maple cream. Add eggs any style and some breakfast meat. Yum.
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