Greek Yogurt Pancakes

Plain yogurt is awful.  Plain Greek yogurt is worse.  Thick, sour, and nasty.

The plain Greek yogurt in the fridge was at its expiration date.  We cannot keep any dairy products in the house past their expiration dates because they will go bad at precisely 12:01 AM the day after the expiration date.  What do you do with a half container of thick, sour, nasty plain Greek yogurt that will turn at one minute past midnight?

Pancakes of course.

Tips

No hints or tips.  This recipe is reasonably fool proof.  For those with sharp memories this recipe is a variation on my Yogurt Pancake recipe.  All of the normal pancake rules apply here.

We await daughter-in-law approval.

Greek Yogurt Pancakes

1/2 cup all-purpose white flour

1/2 cup whole wheat flour

1 cup plain Greek 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.