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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When I found that I was out of buttermilk for our Sunday pancake breakfast, I substituted some fruit flavored yogurt and have been making these ever since. Any flavor works well, as the family love them all! Ingredients:
2 eggs |
2 cups flour |
24 ounces yogurt (try fruit flavored!) |
4 tablespoons vegetable oil |
2 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. Beat the eggs until fluffy; beat in the remaining ingredients just until smooth (for a thinner pancake you can thin batter with up to 1/2 cup of milk).
2. Grease the heated griddle (around 350 degrees) with cooking spray or a light brushing of vegetable oil between batches.
3. I use a 1/4 measuring cup to scoop batter for each pancake. When bubbles form on pancake's surface lift pancake to see if the underside is golden brown, when it is, flip it and cook until the other side is golden brown.
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