Originally Posted by Chief Longwind Of The North
There's no debate in my mind, Charlie. We share the title, equally. Both of our recipes were judged, and found to be best in class. They are different as night is to day. and both have their place in the pancake hall of fame. I salute you, not compete against you.
I always say that there is not one best way to make anything. I stand by that. ....
Could not agree more.
My yogurt pancakes are as simple as it gets.
1 – 8 oz. yogurt
1 cup all-purpose flour*
1 – Small egg (if you only have large it is not a problem)
1 pinch of salt
¼ teaspoon of baking soda mixed with about half a tablespoon of vinegar**
Oil for frying.
Sour cream and Syrup, or even jelly, for serving***
* If yogurt is only 7 oz., as a lot of them are nowadays, you only need 7 oz. of flour.
** You can use baking powder, but I do not know how much you would need to substitute.
*** These pancakes are neither sweet nor savory, but conveniently can be served either way. My kids like it sweet, I on the other hand like it savory. I eat mine with the sour cream and lox or caviar, or even herring. If I do eat it sweet, I do not like my pancakes with maple syrup, but my daughter does. I use fruit syrup like Smucker’s brand, found in the baking section.
Put flour in a bowl. Add all wet ingredients mix well, until no lumps. Preheat frying pan. Pour some oil in the pan. Use small ladle to pour batter into pan. My pancakes are somewhat oblong and are about 2-3 by 3-4 inches. Fry on one side until the top looks like it’s starting to bubble up a little bit. Flip them over and fry the second side.
Serve hot with above mentioned sides.
Last, but not least; I always make extra (usually triple the recipe). We warm them up in the microwave for kids before school. You will find out that they are as good even a week later.