I do not care for over-sized, overly tough and 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. These pancakes were made with yogurt, as well as buttermilk, which gave them a pleasant tangy taste. I used vanilla yogurt, which lightly scented the pancakes; they smelled amazing while cooking on a hot griddle. They were incredibly light as well as fluffy. Since, I felt a brunch deserved an adult beverage to accompany the meal, I served these Vanilla Yogurt Pancakes with warm, homemade butter and Bourbon syrup; sinfully sweet, and perfect for lunch.
If you have not tried Bourbon Syrup; you need too. I am in LOVE with it. It is a lusty deep caramelized honey color, with spicy undertones, and bit of sweet vanilla. Perfect pairing with the fluffy little bites.
What is your favorite pancake; sweet or savory?
Vanilla Yogurt Pancakes
- 1 1/2 cups flour
- 1 tablepoon 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 tabelspoons melted butter
In a large mixing bowl, sift together the dry ingredients.
Add the yogurt, buttermilk, milk, and egg. With a folk, mix the ingrdients 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 under side is golden brown.
Flip, and continue to cook, until golden.
Pass the butter, and syrup.