Small Batch Yogurt "Buttermilk" Pancakes
Small Batch Yogurt "Buttermilk" Pancakes

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, small batch yogurt "buttermilk" pancakes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Small Batch Yogurt "Buttermilk" Pancakes is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Small Batch Yogurt "Buttermilk" Pancakes is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have small batch yogurt "buttermilk" pancakes using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Small Batch Yogurt "Buttermilk" Pancakes:
  1. Make ready 1 large egg
  2. Make ready 1/4 cup heavy whipping cream
  3. Take 1/4 cup + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk)
  4. Take 2 Tablespoons yogurt (or 3 Tablespoons sour cream)
  5. Prepare 1/2 teaspoon vanilla extract
  6. Take 1 Tablespoon sugar
  7. Make ready 2/3 cup all purpose flour
  8. Take 1/3 teaspoon kosher salt
  9. Prepare 1 teaspoon baking powder
  10. Get 1/2 teaspoon baking soda
  11. Get 1 Tablespoon butter, melted

Working in batches, only cook as many pancakes as what fits on your pan without touching. Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe.

Steps to make Small Batch Yogurt "Buttermilk" Pancakes:
  1. In a large mixing bowl, combine the egg, whipping cream, milk, vanilla extract, yogurt, and sugar and whisk thoroughly until it has a soft pastel yellow color to it.
  2. Add the flour, salt, baking powder baking soda, and melted butter, and whisk again until the batter is just short of smooth and no more. Let batter rest for about 10 minutes before cooking.
  3. On a well buttered griddle, well seasoned cast iron pan, or nonstick pan brought up to medium heat, pour the batter in 1/4 cupfuls and let the pancakes cook for about 3 minutes (or until most of the surface of the pancake forms bubbles) before flipping and letting them cook another 30 seconds or so. (It doesn't take long once you flip because you can't even flip a pancake without breaking it until it's almost cooked through.)
  4. Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :)

The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and We had been making Mom's Buttermilk Pancakes for months now. They're super easy to make and. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. First time making buttermilk pancakes and this recipe was great.

So that’s going to wrap this up for this exceptional food small batch yogurt "buttermilk" pancakes recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!