Sometimes you just want breakfast at dinner. Then again, sometimes you also forget to defrost the meat until it’s time to cook.
I’ll let you decide which situation I was in!
If you’re a crepe and thin pancake type of person, then these are not for you. If you like thick fluffy pancakes that actually taste like cake, then walk (read? cook?) this way.
INGREDIENTS
3 cups cake flour (PW had an extra 2 tablespoons of cake flour added but I removed them with no problems)
½ teaspoon salt
3 tablespoons baking powder
2 tablespoons sugar
1 1/2 cups milk
1 tub vanilla yoghurt (6oz)
2 whole large eggs
2 teaspoons vanilla (reduced from 3 in the original recipe to compensate for the vanilla yoghurt)
4 tablespoons butter
Note: The original recipe had 2 cups of milk and no yoghurt. I made that substitution because I thought it might be interesting!
DIRECTIONS
In a large bowl, add your flour. Sifting it is not necessary, but I like to do it because I find it results in a smoother texture when mixing.
Add the salt.
Add the sugar.
Followed by the baking powder.
Give it a quick stir to combine.
In a separate medium size bowl, add the eggs.
Add the vanilla.
Add the yoghurt.
Followed by the milk.
Give things a stir until combined.
Slowly add the wet ingredients to the dry ingredients, stirring very gently until just combined. Don’t worry if there are some small lumps, it doesn’t matter.
The batter is quite thick, but that is ok. Trust me. If you don’t want to trust me and want the batter thinner then go ahead and add some milk. I take no responsibility for the end results though!
Melt the butter and add it to the batter, stirring gently to combine.
The actual cooking of the pancakes is where Pioneer Woman and I part company. Her directions say to cook on a greased skillet, but pancakes are one of the few culinary times when I prefer a non-stick pan. A dry non-stick pan. That’s right, no butter, no cooking spray, dry. I find that it allows you to cook longer at a lower temperature, giving the pancakes time to rise properly without getting burned from any kind of grease.
So put your teflon coated pan over a medium-low temperature and ladle in a 1/4 cup of the batter at a time.
Allow them to cook slowly. They will puff up a fair bit and start to bubble.
Sorry you can’t see the bubbles well here – I don’t have a macro lens for my camera.
Flip them over to cook the other side, periodically pressing on the top to feel for firmness.
When both sides are golden brown, get them out of the pan and serve with your favourite pancake toppings!
What you do after that is your own business. Putting some on a fork and pretending it’s a Lego laser shooter is completely optional.
♥
