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pan-frying
Basic Yogurt Pancakes

Photo by: Joey DeLeo
Comments: 0
 

Recipe

This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of stock, and two, even when I did find it, it was never organic. I discovered that yogurt is an excellent base for pancake batter, producing tender, golden results. Once we went vegan, I found that soy yogurt works just as well.

Yield: 4 to 6 servings

Ingredients

  • 2 cups whole wheat pastry flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground flaxseeds, optional
  • 1½ cups low-fat yogurt or soy yogurt
  • 1¼ to 1½ cups low-fat milk or rice milk
  • 2 tablespoons nonhydrogenated margarine
  • Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce 

Directions

1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don’t overbeat.

2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.

Variations:

Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.

Fruity pancakes: Add a cup or so of thinly sliced fruits--one kind or a combination--to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.

Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.

Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

Notes


© 2004 Nava Atlas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is provided by the author.

Dairy option
Calories: 270
Total fat: 6 g
Protein: 13 g
Fiber: 5.9 g
Carbohydrates: 44 g
Cholesterol: 7 g
Sodium: 485 mg//

Vegan option
Calories: 266
Total fat: 6 g
Protein: 8 g
Fiber: 6.5 g
Carbohydrates: 49 g
Cholesterol: 0 g
Sodium: 444 mg

 

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