Cornmeal Pancakes Using Yogurt Recipes

FLUFFY YOGURT PANCAKES

Steps:

• Gather the ingredients.
• Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
• Once it's hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode-that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
• While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
• In another medium bowl, whisk together the yogurt and eggs.
• Add the yogurt-egg mixture to the flour mixture and stir to combine.
• Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk.
• Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
• Using a spatula, flip the cakes over and cook until they are golden brown on the other side-about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
• Transfer the pancakes to a platter or individual plates.
• Serve pancakes hot, with butter, maple syrup , honey, or jam as you like.

CORNMEAL PANCAKES

Steps:

• Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

CORNMEAL PANCAKES USING YOGURT

Steps:

• whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
• Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
• Pour 1/4 cup measures of batter into skillet in batches.
• Cook about 3 minutes or until golden, turn and cook 1 minute more.
• Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

FLUFFY CORNMEAL YOGURT PANCAKES

Steps:

• Mix all dry ingredients, then wisk together.
• Beat egg preferably into a 2+ cup measuring cup, add yogurt.
• Add enough milk (soy, cow, cream mixed with water, water, etc) to make a total of 2 1/4 cups liquid.
• Stir liquid into dry ingredients just enough to mix (mash any lumps).
• Pour by icecream scoop or 1/4 cup (measuring cup works well) onto a preheated 350 degree griddle.
• When a few bubbles form, check by lifting an edge and if brown, flip once.
• Cook for another minute or so til this side is brown also.