For years I thought I was inept at making a good pancake. We grew up eating Bisquick and no matter the occasion the result was, without fail, pancakes that were heavy and (likely) burned. Not enough milk, too much milk. Over beaten. Heat too high. OK, I may have learned a few things since then but still erupts the tinge of anxiety over whether or not a flapjack recipe will deliver a light, fluffy yet rich tasting pancake that will satisfy my brood. Behold!
Inspired by a sour cream pancake recipe found on Epicurious, I substituted the sour cream with Greek yogurt and ended up with something that tastes better (I’ve had both versions) and can feel better about eating. Brycey put a little elbow grease into the whisk and so it was a Sunday morning family affair. She has asked that we find a way to incorporate pumpkin into the next batch. I think she’s onto something.
Greek Yogurt Pancakes
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup greek yogurt
1/2 cup milk (I used 1% milk fat)
1 large egg
2 tablespoons unsalted butter, melted, plus additional for cooking pancakes
Preheat oven to 200°F
Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together yogurt, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture. The batter will be slightly thick but not paste-like. If it needs a touch more milk to loosen then add about 1 tbsp at a time.
Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
Serve pancakes with warm syrup.
Have a great week!