The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
“Wait a minute,” you’re saying. “This is not the first Friday of the month. Is there something wrong with my calendar?” No, you’re right. But I have so many food posts queuing up that I need to clear out a little inventory.
And it’s been far, FAR too long since we’ve had a pancake recipe on here!
These are yogurt pancakes, and as such, they take a lot of yogurt. I highly recommend making your own, which is cheap and simple. In fact, you can even use old yogurt that is starting to go bad!
These are some of the most amazing, moist pancakes that I’ve ever had. The texture is absolutely perfect. Usually my pancakes are a little on the tough side since I use only whole wheat flour, which tends to be a little denser. The downside is that these are a little hard to work with in the pan; they are very tricky to flip. It’s well worth the effort though, and who cares what they look like anyway!
My advice to offset this is to make very small pancakes. They’re easier to flip, and you can pretend like you’re a giant who needs to eat 80 pancakes for breakfast every morning.
These are so amazing. They’re moist and the yogurt gives them a buttery flavor, so you don’t need to put extra butter on top. The original recipe says you can top them with something savory instead of sweet, which I could totally see. And you can even use up yogurt that’s going bad! No downsides on this one. This is in our regular pancake rotation.
Recipe from A Girl’s Guide to Butter.
- 4 cups plain yogurt (going bad OK)
- 3 eggs
- 4 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- Enough (whole-wheat) flour to make a medium-thick batter (one that holds its shape but is still a liquid rather than a paste). I use a little less than 2 cups.
- oil, for frying (we use coconut oil)
- Mix all the ingredients together except for oil, and beat until smooth.
- Heat the oil in a cast iron skillet over medium-high heat until almost smoking.
- Using a large tablespoon, spoon the batter into the pan in the form of small oval pancakes.
- Fry on one side until golden-brown, then flip, reducing the heat to medium, and cook until the other side is golden-brown as well. Be sure to add more oil if your skillet becomes dry.
- Remove to a platter and top with any of the desired toppings.
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