- 10 minutes
- 10 minutes
Using fruit-on-the-bottom yogurt instead of milk is an easy way to put a flavorful spin on standard pancakes. For this recipe, I also use cornmeal because I like the texture, but using yogurt works just as well with an all-flour batter. In that case, just skip the next step and double the amount of flour.
Start by measuring 1/2 cup of cornmeal into a bowl
- Stir 1/2 cup of boiling water into the cornmeal. Set this bowl aside to cool. This step softens the cornmeal and makes the pancakes less gritty.
Sift together 1/2 cup of whole wheat flour, 1 teaspoon of baking powder, and a quarter teaspoon of salt into a large bowl
- Prepare wet ingredients--the yogurt, egg(s), and melted butter and beat together.
- Make a well in the middle of the flour mixture and pour in the yogurt mixture. Stir together until fully combined, using as few strokes as possible
- Add as much milk as needed to make it possible to pour--as thick as a good milkshake is thin enough.
- Fold in the cornmeal mixture. You may have to break up some lumps, but again, don't worry too much about them unless they're really big. You won't notice small ones in the finished pancakes.
Preheat your griddle or frying pan over medium or low-medium heat, and when it's hot, oil it lightly with oil spray, butter, margarine--whatever you like. Drop or pour the batter onto the griddle, a couple of tablespoonfuls per pancake
When you can see bubbles on the top of the pancakes and the edges start to look dry, they're ready to flip. Turn them over and admire how pretty they look.
- Put the first batch on a plate and either serve immediately with maple syrup or your favorite topping, or put the plate in a warm oven while you make the second batch.