Tuesday, April 17, 2012
I grew up eating pancakes for breakfast at least twice a week. I liked them plain (I HATED syrup and my mom refused to buy REAL butter) so the taste was really important to me. As an adult, I searched for YEARS to find the perfect recipe but could stand up to my refusal to use white flour, refined sugars, or tons of oil. A few years ago, I found it.
This recipe started out as the Silver Dollar Pancake Recipe from the Joy of Cooking. I have adapted it to use whole grain flour, raw sugar, and greek yogurt (in place of sour cream). What I like about this recipe is that it uses very little flour, and no added fats (except for the oil on the griddle and the fats in the eggs and yogurt). The bulk of the batter is yogurt and eggs, yet the result is a really delicious pancake.
1/2 C whole wheat flour
1 1/2 T raw sugar
1/2 t salt
1/2 t baking soda
1 C greek yogurt
1 t vanilla
Extra Virgin Coconut Oil (for the pan)
Combine the dry ingredients and set aside. Combine the wet ingredients. Mix the dry ingredients into the wet ingredients and stir until just mixed. This batter is thick.
Using a large spoon, drop small sized pancakes onto a hot skillet coated in virgin coconut oil. Cook on one side until you see bubbles forming along the edges of the batter, flip with a spatula. Due to the thick nature of this batter, I use the "wiggle" test to be sure they are cooked through. Using the spatula I press gently on the middle of the pancake. If it moves side to side, it is not yet cooked through.
If I am cooking for myself and my two little girls (5 and 7) I make one batch and usually have a few left over. If I am also cooking for my husband, I make two batches and usually have enough leftover to store in the refrigerator for one more breakfast for the girls.