Did you know that pancakes have been around since prehistoric times? You might call them hotcakes, griddle cakes, flapjacks or drop scones. The most important factor however is not what you call them. It is what goes into making the batter. My yoghurt pancakes are made with baking powder as the leavening agent and fried in oil on a hot crêpe pan.
Head straight on to the Recipe For Yoghurt Pancakes ♥
I have had a gremlin in my blog. It has been stealing my words without me knowing. I started telling a story about the changes I have made to the laundry. The first was to do our linen every second week, 2 lots at a time. This meant getting a new set of linen for our bed. I have also bundled my washing in with Dave’s which makes for a full load. To accommodate the extra laundry, I bought a new washing line. The dogs bedding and couch covers are being washed only when needed. Luckily I have found new couch covers that match the old ones. And I bought Dave 10 new pairs of white socks. The white laundry is never a full load so I thought with the extra socks we could stretch the time between loads by 2 weeks.
Today’s inspiration ♥ Recipe For Yoghurt Pancakes ♥ can be found on Lavender and Lime Click To Tweet
Seeing I had added all these new pairs to his drawer Dave decided to toss out the old ones. He wears white socks to work and threw out 7 pairs. This meant a nett addition of only 3 pairs. And that was not really going to help the laundry situation. So, I bought another pack of 5. So far we are managing quite well with doing the white laundry less often. And we are saving a lot of water, which was the intention in the first place. Seeing as it was the tale of the laundry from the ricotta hotcakes that needed finishing, I decided to use that recipe as inspiration. I made these yogurt pancakes to go with some dried fruit compôte that I had made. Dave enjoyed them so much he came back for seconds.
Click on the links for conversions and notes.
- 215 g thick yoghurt
- 1 egg separated
- 80 g flour
- 2.5 mls baking powder
- 15 mls fructose
- 1.25 mls fine salt
- Oil for frying
- Place the yoghurt and egg yolk into a bowl and whisk to combine
- Sift the flour, baking powder, fructose and salt into the bowl
- Stir until thoroughly mixed in
- Whisk the egg white until stiff and fold into the mixture
- Heat a large non stick frying pan over a medium temperature and add a little bit of oil
- Pour 2 tablespoons of the mixture into the pan and create a rough circle
- Repeat until you have used all the mixture
- As soon as you see a bubble or two forming turn them over
- Leave to cook until nice and golden brown
Inspiration published on Lavender and Lime November 27:
- 2016 – Dear Amy
- 2015 – Out And About: Friday 27 November 2015
- 2014 – Paris-Brest
- 2013 – Chocolate And Orange Sfogliatelle
- 2010 – Friday’s Food Quiz Number 41
19 thoughts on “Yoghurt Pancakes”
Lovely idea making flapjacks with yogurt.
Have a great Monday Tandy.
🙂 Mandy xo
Thank you Mandy xox
We haven’t had pancakes in forever and think it’s time to try again. Did not know they have been around since prehistoric times. How interesting.
I found that interesting as well 🙂
Hi Tandy, these pancakes look so fluffy and delicious, love that you used yoghurt.
It is a staple ingredient in my house 🙂
These look divine, Tandy, although we would call these flapjacks and not pancakes. I am going to try these out with Michael on Sunday.
I love the different names for the same thing 🙂
I love savory pancakes with spinach or courgettes and salsa. My favorite restaurant in the Czech Republic is Den Noc or Day Night and serves only pancakes (sweet and savory).
Oh, I could so go to that restaurant 🙂
My twins love pancakes and they love yogurt! This looks like a huge win of a recipe for me!
And perfect as a treat for them 🙂
Love this recipe…what can I use instead fructose
you can use sugar 🙂
i love that you’re using yogurt in these! i’m a fan of using buttermilk in my pancakes, so i bet i would like these just as much (:
I so seldom have buttermilk in my house but it would be a great substitution.
These look so yummy Tandy. I just want to dive right in. The yoghurt would give them such a lovely texture.
These were really good!