This is going to be a very frustrating recipe, both to give and receive, because I don’t really have any precise measurements for it and it changes every time. It’s a consistency thing which, if you make pancakes, you’ll already be familiar with. Pancakes are not so specific as baking, but the batter does need something to hold it, a few lumps are okay, too wet and they’ll just smear all over the pan and, forget about flipping them, too thick and they’ll sop up all your maple syrup. You get the picture.
I do love pancakes. But if I’m going to eat regular, flour-filled pancakes, they have to be something really special. There’s this place called the Friendly Toast that makes unbelievable buttermilk pancakes. Sometimes they fold in granola and apples, sometimes blueberries, and they always have homemade whipped cream on top. A huge portion of it too, which feels like a gift when the waiter places it on your table.
Your mouths are now salivating and these are not those pancakes. I’m sorry. The point of sharing that story is to say: I do love pancakes but, like I said, they have to be really special. I don’t want all that stomach real-estate (they take up so much room, don’t they? And then you need to sleep the second half of the day while it seems to actually expand in your belly?) taken up by something less than. These, however, I make whenever we want pancakes at home. The kids ask for these over normal pancakes by far. They’re thin and egg-y and so delicious. They are too thin to hold a berry, but add the berries to the maple syrup.
A disclosure is in order: because they have so little flour, kids seem to be able to eat a lot of them. I mean, a lot. Parker alone can polish off at least 6 of them. William could eat 10, easy. I don’t make them terribly big, too.. They’re easier to flip if they’re on the smaller side. And for the kids who are picky egg-eaters, this solves that problem. They’re essentially eggs masked as pancakes. Done!
Another note: I shared these years ago but the recipe was a bit different. I called them cottage cheese pancakes, because that’s how I always made them. Then I found that sometimes cottage cheese was going bad in the fridge because we only ever used it for this. Well, yogurt (or almost any dairy like that–sour cream would probably be fine too) works just as well. So, now I always use yogurt. And yes, they do call for that much butter.
Yogurt Pancakes*
(serves roughly 5)
1 stick butter
1/2 cup flour
6-8 eggs
1 cup plain whole-fat yogurt
Mix and cook!
Add maple syrup.
*I’m really taking liberties here, and shouldn’t even be giving measurements because it is always something I eyeball. If they seem too wet, add a little more flour. It’s like a big experiment for me every time I make them to see how little flour I can add while still getting by. It needs a little, because otherwise they’ll fall apart, but the other day I made a pretty big batch with under a half a cup. You could also use less butter (I’m of the mindset that good butter is really good for you and I love the stuff, so I don’t shy away from it in this recipe.) and more or less yogurt. You get the picture. It’ll be different every time. Just be sure to write it down when you think you’ve nailed it!
My mom used to make cottage cheese pancakes, too! ….now I'm kinda craving some, lol.
xox
giedre
Oh, yum. I too am an impassioned pancake eater. Sometimes, they are just oh-so worth it. Making these ASAP. Merci 🙂
measurements are for the weak and uncreative…and for those who like to get it right the first time. I am all about trial and error and pinch of this and heap of that! Thank you for sharing this.
Oh! That sounds so good. I love that it calls for only a 1/2 flour (give or take). And yogurt is really good for you, so I'm thinking eating these on the daily is totally okay.
love the friendly toast although do not love the unfriendly staff
portsmouth location?! i've had good success there… SO FAR.
Ok they sound yummy and I'm ok with the not-so-precise measurements. I'm going to try these this weekend. But probably halve it. Because Craig and I are not 5 people lol.
don't! just freeze some (they freeze well!) and eat them the next time 🙂
Pancakes are the bomb. I love this recipe. I too when making pancakes just pay attention to the consistency, that and I always add cinnamon. I cannot explain it, it just always makes then taste better.
trying that. i love cinnamon, why not? another addition my friend rachael does–lemon zest!
These sound and look delicious! I'm a sucker for pancakes 🙂
Okay. Now THESE I can do. Almost crepe like, eh? I was wanting a high in egg content pancake but those banana/egg "pancakes" turned my stomach and tasted like a banana omelet. Um, eew. Looking forward to trying these.
very crepe like! that's a good way to describe them.
Yummy! I make some cottage cheese, whole wheat pancakes similar to these and my babes says "make pancake" every morning ha! She loves them.
Oooo yum! My boys like yogurt spread on their pancakes…so why not throw some in the batter? I am going to try these out this weekend!!
Yum…I made homemade naan the other day, and it was mostly just flour and yogurt. Who knew?
Well there's a new idea… never thought of it.
~ Country Girl's Daybook, recently posted: viking hats & light sabers http://bit.ly/1kaRYAg
I make my 'pancakes' usually without any flour. I use mashed banana, eggs and cinnamon. It's surprising how much they look and taste like a thin pancake. another good one is quinoa flour pancakes, yum!
Navi is a registered pancake fiend… Can't wait to try my hand at texture control and give these babies a go! Thanks for the tip, boss lady! (Where's my "pound it" emoji when I need it??)
I love this idea! My daughter is in love with both pancakes and yogurt, so this should be a winner!
I love to try new pancake recipes and this one sounds good 😉 thanks!
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