In one of my many domestic fantasies I’m standing in beautiful kitchen, morning light pouring through the windows. I’ve got my yellow apron on. I’m listening to friends and family chatting over coffee in pajamas. Spatula in hand, I’m creating a gigantic stack of fluffy buttermilk pancakes with fresh blueberry compote to feed the masses.
In reality my mornings are more like this: Leia pulls my hand to drag me out of bed, “Breakfast mommy! Wake up kitties, foodies!” I make her some fruit/grain/yogurt combination and turn on cartoons while I make myself coffee and toast with peanut butter and a banana.
I’ve tried making pancakes at night and keeping them in the fridge to heat easily in the morning. They’re never as good the next day. Pancakes aren’t a labor intensive thing, I can premake the mix and add the wet ingredients in two minutes. Maybe it’s the time it takes to cook the whole batch I don’t have the patience for?
So I tried this recipe for Greek Yogurt Pancakes to make a small batch with minimal ingredients. It was perfect for my usual it’s-still-dark-where-is-my-coffee breakfast for two.
They’re a little on the thick side, so I added milk to thin the batter. Not the best pancakes I’ve ever had, but they are delicious and worthy of a repeat appearance. Since taking pictures of my food was the last thing I was thinking about, I’ll share the picture from her blog.
- 6 oz Greek yogurt (I used nonfat vanilla Chiobani)
- 1 egg
- scant 1/2 cup flour (I used cake flour, but all purpose is fine)
- 1 tsp baking soda
- 1/4 cup almond milk
Mix together the yogurt and egg in a bowl, add flour and baking soda until combined. Like all pancake recipes, don’t over mix, some lumps are fine. Thin it out with as much milk as needed. I made 6 smallish pancakes, 3 at a time, on my cast iron griddle.