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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) 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
Check some related videos Similar recipes: Rice flour and yogurt pancakes Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended. Heat a non-stick skillet over medium heat. Pour b Yogurt cheddar scones in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once; stir with fork to make soft, slightly sticky dough. On lightly floured su Cheddar pancakes Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in t Kartoffelpfannkuchen (potato pancakes) * Potatoes are grated on medium grater. 2 1/2 Cups Approx. +++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and Brooke's pancakes Sift flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center. In a small bowl blend together the egg, milk and salad oil. Beat with a whisk or rotary beater until smooth. Slowly heat griddle. Grease it lightly if necessary. Hea Potato pancakes 1. grate potatoes, onion and apple (use food processor for potatoes and apple) 2. Add spices 3. beat eggs and add add 1/2 cup of water. 4. Add pancake mix to get good consistancy 5. Fry pancakes in cast iron pan (with vegetable oil) till golden on each si Blueberry pancakes When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to Potato pancakes german style Potatoes are grated on medium grater. 2 1/2 Cups Approx. Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, mil Strawberry banana yogurt shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 30 seconds or until smooth. Makes 5 cups or 5 servings. Nutritional information per serving: calories - 100, protein - 7 gm., fat - 1 gm., carbohydr Yogurt chicken First prepare the sauce: Slice or chop the onions. Using a large heavy frying pan that has a lid, saute the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander a Sourdough pancakes #4 Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. Ann cooper's apple pancakes with maple pecan butter Make Maple Pecan Butter. In small mixer bowl, beat butter on medium speed until light. Add pecans, mix well. Gradually beat in syrup. Set aside while making pancakes. For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk. Add butt Yogurt quiche 1) Saute onion in butter. Cool. 2) Combine eggs, yogurt, half and half, salt, pepper, cayenne, and onion. 3) Sprinkle bacon, (or one of the other fillings), and cheese in pastry shell. Add egg mixture. Bake at 250 degrees for 35-40 minutes unti Apple pancakes Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop o Broiled peaches w/frozen yogurt Halve and pit peaches, place, cut side up, in shallow baking dish. Spoon orange juice into hollows, sprinkle with sugar to taste. Broil for 3 to 5 minutes or until sugar is lightly caramelized. Transfer to serving dishes, top with scoop of frozen yogurt. Lace pancakes from galicia -filloas- Put the flour and little a little salt in a bowl and gradually blend in the water and milk. Then mix in the eggs and beat well. Rest the mixture in the refrigerator for a couple of hours before using. Heat the pan. Pour in a spoonful of batter, at the sam Potato pancakes 1 Peel potatoes. Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry. Mix potatoes, eggs, onion, flour, and salt. Melt 2 tablespoons of the margarine in a 12-inch skillet over medium heat. Pour about 1/4 cup batter into skillet Almond buckwheat pancakes 1. In a large bowl, combine the flours, almonds, sugar, baking powder and salt, set aside. 2.In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened. 3. I Matzo cheese latkes (pancakes) In a mixing bowl, beat the egg yolks until they light and frothy. Stir in the cheese, matzo meal, sugar, and cinnamon. Mix well. Taste and add salt if needed. In another bowl, beat the egg whites until they form stiff peaks. Fold the egg whi Apfelpfannkuchen (german apple pancakes) Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm whi Stacey's swedish pancakes Mix and fry in a skillet. Spicy yogurt marinade Combine the ingredients in a nonreactive bowl. Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019. Zucchini pancakes with golden tomato concasse Tomato Concasse: Drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper. Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix Mild yogurt curry dressing Whisk all ingredients to combine. Yogurt with cumcumber and mint (kheere ka raita) Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. Sauteed apples for pancakes In a large saute pan, melt butter over medium heat. Add the apple slices and toss to coat with butter. Cook, tossing and stirring, until the apples are softeneed and juicy. Sprinkle on brown sugar and vailla and toss to mix. When the sugar is melted a Alaska sourdough pancakes Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter. Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts sal Sourdough pancakes #2 Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. Sourdough pancakes #5 Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great Whole wheat buttermilk pancakes Stir together the flours, sugar, baking powder, baking soda and salt. Beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended. Pour the batter onto a greased hot griddle. Serve with fresh fruit Cherry yogurt bread - abm - regular loaf Source: Electric Bread This sweet bread is surprisingly versatile. You can use it in lieu of raisin bread for French toast, or serve it warm with cream cheese and honey for a dessert bread. The applesauce and yogurt contribute a refleshing moistness to Apollo potato pancakes Soak shredded potatoes in the water 10 minutes, drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil, mix thoroughly. Pour oil into large skillet to a depth of 1/8 inch, place over medium heat. For each pancak Ricotta pancakes with blueberry sauce First make the sauce. Put the blueberries into a small stainless-steel saucepan, add 2 rounded tablespoons of the sugar and the lemon juice and place over a low to moderated heat until the berries have burst and there is much juice. Turen up the heat an Anne’s pumpkin pancakes In large mixing bowl, combine biscuit mix, brown sugar, ground allspice, and cinnamon. Add evaporated milk, pumpkin, oil, eggs, and vanilla. Pour onto heated greased griddle. Makes 16 pancakes. Dried apricot frozen yogurt SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine apricots and water in a small saucepan. Bring liquid to a boil, cover and simmer for about 15 minutes Potato pancakes 2 In a large bowl, combine potatoes, onion, flour, salt, and pepper. Add eggs, mixing well. In a large frypan, heat a small amount of oil of moderate heat. Spoon 1/4 cup potato mixture into frypan for each pancake and spread carefully to make a 3-in Apricot orange yogurt SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Start by making the drained yogurt - see separate recipe. Combine ingredients in a blender or food processo Yogurt cheese 1. Line strainer with 2 layers of cheesecloth and placeover deep bowl. 2. Spoon yogurt into strainer. 3. Cover loosely with plastic wrap. 4. Drain for 24 hours in refrigerator. 5. Discard whey in bowl several times as yogurt drains. 6. Store yogurt cheese Refreshing yogurt marinade Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into chunks. Combine mango and remaining ingredients in food processor; process until smooth and flecked with mint. Before using marinade, reserve 1/2 cup to serve as a dipp Puffy pancakes Heat oven to 400 degrees. Put the 1/2 stick of margarine in heated 9 x 13 pan and melt. Beat together eggs and milk. Add flour and salt. Pour batter into melted margarine in 9 x 13 pan and bake at 400 for about twenty minutes until puffed and brown. Garlicky pork-and-asparagus pancakes SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and Tzatziki (cucumber yogurt) In a colander, sprinkle cucumber with salt; toss to combine. Let stand at room temperature for 30 minutes. In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil and dill. Season with salt and pepper. Strained Yogurt: 32 ounces whole milk Apfelpfannkuchen (apple pancakes) Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter i French potato pancakes 1. In a medium bowl, combine all ingredients except olive oil; mix well. 2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirri Banana pancakes Combine the first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana. Spoon about 1/3 cup batter for each pancake onto a hot nonsti Cucumber and yogurt salad Mix the olive oil, vinegar and garlic in a small bowl. Add the yogurt and mix well. Drain the cucumber and add to the yogurt with the mint, salt, pepper and mix again. Leave the mixture 1-2 hours in the refrigerator. Garnish with a few black olives. S Wild rice and mushroom pancakes Makes 40 2-inch pancakes These freeze well. To reheat, lay on a lightly oiled baking sheet and bake in a 350 F oven, for 10 to 15 minutes, until heated through. 1. Melt 2 tablespoons butter in a large saute pan over low heat. Saute onion and garlic in but Latkas (potato pancakes) Combine all ingredients. Pan fry pancakes until golden brown. Serve with sour cream and caviar. Contributor: Lisa Weiss' recipe Chicken noodle yogurt soup Pour oil into soup pot; add onion and cook for 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil and carrots. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Stir in noodles and cook, uncovered, Apple walnut topping for pancakes In a skillet, add all the ingredients and cook over medium high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup. This is so good, it would even be great over ice cream!