This morning I tried a variation of my perfect pancake recipe -- I substituted Greek yogurt for the milk. The pancakes reminded me of the cloud cakes (ricotta pancakes) at Dream Cafe'.
To make the variation:
Reduce milk to 1/4 cup. Eliminate buttermilk. Add 1 cup Greek yogurt. You may need to add more milk to thin the batter if it's too thick.
These pancakes did take a little longer to cook. You want to be sure to cook them thoroughly so they are not soggy in the center.
We served them with fresh pineapple. Target had pineapple for $1.99 this week and ours was super delicious! I turned it upside down overnight before I cut it so that it would be sweet and juicy.
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