Sunday, January 14, 2018

Whole Wheat Yogurt Pancakes and My Favorite Syrup!

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

1 cup whole white wheat flour
1.5 cups all-purpose white flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ tablespoon salt

1 cup milk minus 2T, plus 2T vinegar (let sit 5 minutes)
1 cup plain yogurt (Greek or regular, whole fat works best)
2 large eggs
1/2 cup canola oil
1/4 cup water* (or more if needed)

In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add rest of wet ingredients and combine with a fork or whisk. Let sit for 5 minutes. 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 350 degree griddle (I have a Presto).  Makes 12-18 pancakes.

Inspired by: and

Favorite Easy Go-To Syrup

1 cup sugar
½ cup water

Cook 3-4 minutes in microwave in 2 cup measuring glass. Stir at 3 minutes. Cook one additional minute if needed until sugar is fully dissolved.

Stir in

¼ teaspoon maple extract