*  Exported from  MasterCook  *

                            YOGURT PANCAKES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads                           Usenet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5       lg           Eggs
  1 1/4   c            Milk
  8       oz           Yogurt, plain
                       -(I use Dannon and
                       -Knudsen -- other brands
                       -might require different
                       -amounts)
  4       ts           Baking powder
    1/2   c            Vegetable oil (or less
                       -for dieters -- but use
                       -at least 2 T)
  2 1/3   c            Flour, white (measure
                       -carefully after sifting)
  1       tb           Sugar
    1/2   ts           Salt

 Preheat griddle and oil very very lightly.  Separate
 the eggs; beat the yolks in a bowl big enough to hold
 the whole recipe. Add the yogurt and beat again; add
 the milk and oil and beat again. Rinse the eggbeater.

 In a separate bowl, mix all the dry ingredients
 (flour, baking powder, sugar and salt). Sift together.
 I use a flour sifter for this, but if you insist on
 measuring your flour without sifting it, then you can
 try using a wire whip to blend the dry ingredients.
 Using a clean eggbeater, beat the egg whites until
 they are fluffy.

 Dump the dry ingredient mixture into the big bowl
 containing the milk mixture, stir for about 2 seconds
 just to get the dry ingredients under the surface of
 the liquid, and then dump the beaten egg whites into
 the big bowl.

 Now beat this mixture lightly and slowly with a fork
 until it is more or less uniform. If you beat too
 much, or too fast, then it will get gummy. Don't try
 to get rid of lumps. Cook on the hot griddle.

 NOTES:

 *  Amazingly good baking-powder and yogurt pancakes --
 Cooks like to show off by making fancy glamorous
 recipes to serve to their friends by candle light.
 Here is a simple ordinary recipe to serve to your
 family for breakfast in the morning.

 I love pancakes and I make many varieties and I am an
 inveterate experimenter. This recipe is the one I have
 developed over the years to replace buttermilk
 pancakes because I never have buttermilk on hand in
 the refrigerator like my grandmother did. I made this
 recipe this very morning with blueberries in it. I do
 have yogurt in my fridge, though, and the yogurt can
 substitute for the buttermilk. Yield: Serves 4-6.

 *  I like to put fresh blueberries in these pancakes
 after I pour them on the griddle. Make sure that your
 maple syrup is hot and that your butter is soft. You
 can heat syrup in the microwave or you can heat it by
 sticking the syrup jar in a pan of boiling water.

 *  This same recipe also makes really good waffles if
 you reduce the milk to about 1 cup, but if you are
 going to make waffles, you shouldn't cut back on the
 oil. If you are dieting, stick to pancakes.

 : Difficulty:  easy to moderate.
 : Time:  10 minutes plus cooking time.
 : Precision:  measure carefully.

 : Brian Reid
 : DEC Western Research Lab, Palo Alto CA
 : [email protected]    -or-
 {decvax,ucbvax,ihnp4,sun}!decwrl!reid

 : Copyright (C) 1986 USENET Community Trust



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