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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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
: reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid
: Copyright (C) 1986 USENET Community Trust
| Ingredients:
5 large Eggs
1 1/4 Cup(s) Sharp cheddar cheese; grated
8 Ounce(s) Yogurt, plain (I use Dannon and Knudsen; other brands might require different amounts)
4 Teaspoon(s) Apples; chopped
1/2 Cup(s) Vegetable oil (or less for dieters; but use at least 2 T)
2 1/3 Cup(s) Flour, white (measure carefully after sifting)
1/2 Teaspoon(s) Dark molasses (treacle) |
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