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Vanilla Yogurt Whole Grain Pancakes
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Description
These pancakes are a favorite in my house! Most whole grain pancakes tend to be very heavy—these are very light and fluffy. The slight tang of the yogurt gives them a nice twist. Serve with fresh berries and real maple syrup. Oh boy!
Ingredients
- DRY INGREDIENTS:
- 2-½ cups All-purpose Flour
- 1-½ cup Whole Wheat Flour
- ¼ cups Sugar
- 3 Tablespoons Wheat Germ
- 2 teaspoons Baking Powder
- 1 teaspoon Soda
- ½ teaspoons Salt
- _____
- WET INGREDIENTS:
- 3 cups Milk
- 6 ounces, weight Container Vanilla Yogurt
- ¼ cups Canola Or Vegetable Oil
- 2 whole Large Eggs, Beaten
- 1 teaspoon Vanilla
Preparation
1) In a large mixing bowl, blend all dry ingredients.
2) In a medium mixing bowl, whisk all wet ingredients together.
3) Make a well in the dry ingredients and add all wet ingredients at once. Mix just until dry ingredients are incorporated. Over mixing will give you a tough result.
4) Pour about 1/3 cup batter onto a hot, lightly oiled griddle. Carefully flip when you start to see bubbles. You can check to see if the pancake has browned with a spatula before flipping.
Makes about 15 six-inch pancakes. For thinner pancakes, simply add more milk for desired consistency.
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wareagle on 5.14.2010
I made a batch of these so I could freeze them to have on hand for my son. They are really great! Nice a fluffy, and taste great even without any syrup. They freeze really well too.