Vanilla Yogurt Pancakes

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I do not care for over-sized, overly tough or too thick pancakes.  You know the kind, the ones that sit in your gut for a better part of the day.  I prefer my pancakes to be small, light, and fluffy which this recipe for vanilla yogurt pancakes is.

These pancakes are made with yogurt, as well as buttermilk, which gives them a a bit of a tangy flavor.  I decided to use yogurt as I was cleaning out the refrigerator.  A lot of the time, my best recipes come out from cleaning out the fridge!

I used vanilla yogurt, which lightly scented the pancakes with a warm vanilla flavor.  They smelled amazing while cooking on the hot griddle.  I felt brunch deserved an adult beverage to accompany the meal, so I served these Vanilla Yogurt Pancakes with warm, homemade butter and Bourbon syrup.  It was sinfully sweet, and perfect our late morning brunch.  

If you have not tried Bourbon Syrup;  you need too. It is a lusty deep caramelized honey color, with spicy undertones, and bit of sweet vanilla.  Perfect pairing with these vanilla yogurt pancakes.

Recipe:  Vanilla Yogurt Pancakes

Ingredients:

1 1/2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vanilla yogurt
1/2 cup buttermilk
1/2 cup milk
1 egg
2 tablespoons melted butter

How To:

In a large mixing bowl, sift together the dry ingredients.

Add the yogurt, buttermilk, milk, and egg.  With a fork, mix the ingredients together, just until wet;  pancake batter will still be lumpy.

Add the melted butter, stir.

Heat a large griddle or frying pan over a low medium heat, a 4 on our stove, lightly butter the cooking surface, and ladle about a 1/4 cup of batter on the cooking surface.

Cook until there are bubbles forming, and the underside is golden brown.

Flip, and continue to cook, until golden.

Pass the butter and syrup.

Serve.

Eat.