Yesterday, I made my family (& best friend) branch out from regular buttermilk pancakes, and they turned out super yummy! These pancakes are super easy, fluffy, and low in fat. Who doesn’t love pancakes?!?
Yogurt Pancakes (serves: 2)
- 1 egg, separated
- 1 egg white
- 1/2 c yogurt
- 3 tablespoons flour
- 1/4 teaspoon vanilla extract
- 1 teaspoon sugar
- pinch of salt
Separate one egg. Combine yolk in a small bowl with the yogurt, flour and vanilla extract. Stir well with a fork.
Separate the second egg. In a larger bowl, beat the two egg whites, sugar, and salt until they are fluffy and hold a soft peak.
Scrape about a third of the egg whites into the yolk-yogurt mixture and stir
to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
Melt the butter or coat with cooking oil a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
I ate mine with peanut butter and jelly, however I saw it eaten with regular syrup and margarine. Eat with your favorite fruits or toppings.