Sunday, January 14, 2018

Whole Wheat Yogurt Pancakes and My Favorite Syrup!

Tender, tasty, filling and easy to memorize! My favorite pancake recipe yet!

Dry Ingredients (mix in large bowl)

1 cup whole white wheat flour (120 grams)

1.5 cups all-purpose white flour (180 grams)

2 tablespoons sugar (only need 1 T if using sweetened yogurt)

1 teaspoon baking soda

1 teaspoon baking powder

½ tablespoon salt

Wet Ingredients (add to quart measuring glass)

1 cup milk minus 2T plus 2T vinegar

1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)

1/2 cup canola oil

1/4 cup water* (or more if needed)

2 large eggs

In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle.  Makes 12-18 pancakes.

Optional: Replace 3 tablespoons of white flour for ground flaxseed.

Inspired by: and

Favorite and Easy Go-To Pancake Syrup

1 cup sugar
½ cup water

Combine in pint measuring glass and microwave for 3 minutes then stir. Cook one additional minute if needed until sugar is fully dissolved.

Stir in ¼ teaspoon maple extract and serve!