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The vanilla yogurt and buttermilk contributes
to the tenderness of these pancakes as well as giving them a
subtle "sourdough" flavor that goes so well with melty
butter and warm maple syrup.
Diner Griddle Cakes
- 2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
2 tablespoons granulated sugar
1/4 teaspoons salt
2 large eggs
1 cup vanilla yogurt
2 cups buttermilk
1/4 cup butter, melted
2 to 4 tablespoons butter to grease griddle
- In a large bowl, stir together flour,
baking powder, baking soda, sugar and salt; set aside.
- In a small bowl, beat eggs; add yogurt
and mix well. Stir in buttermilk and melted butter.
- Pour liquid ingredients into dry ingredients
all at once and whisk just until moistened.
- Heat griddle and 2 tablespoons butter
over medium heat (300ºF / 150ºC for electric griddle).
- Pour 1/4 cup batter into griddle for each
pancake. Cook 2 to 3 minutes until underside is golden, then
flip. Cook 3 to 4 minutes more, until center springs back when
gently pressed. Use additional butter, if necessary to prepare
remaining batter.
Makes 24 cakes.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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