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Pancakes are hands down our favorite breakfast food. We've tried lots of pancake recipes - banana, apple, chocolate, blueberry, and the list goes on. We love them so much, we sometimes have them for dinner!
We are currently obsessing over this recipe that calls for some tangy and creamy Greek yogurt. Light, fluffy and so delicious, these pancakes will absolutely melt in your mouth. And you have to serve this with a generous drizzle of warm, buttery syrup. One bite, and you'll be in pancake heaven. Promise!
With the Christmas rush happening as we enter the final stretch of the holiday season, we hope you all have time to slow down for some quiet time with loved ones this weekend. Maybe you can even make them these special pancakes : )
Greek Yogurt Pancakes
Serves 2
1 cup plain Greek Yogurt
2 eggs, beaten
1/2 teaspoon vanilla
1/2 cup flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
Butter, for frying
Warm Cinnamon Butter Syrup
*Combine all ingredients and heat until butter and sugar are melted. Serve with your pancakes.
1 cup light corn syrup
1 tablespoon brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
In a medium bowl, stir together yogurt, eggs and vanilla until combined. Mixture should be a bit lumpy.
In a separate bowl, mix flour, sugar, salt and baking soda. Add yogurt mixture to the flour mixture and stir until just combined. Do not over mix. Batter should be thick with a few lumps.
Heat a non-stick pan or griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup serving. Flip the pancakes when they start to bubble on the surface. Cook until golden brown on both sides. Serve with warm syrup.
This article also appears on PhilStar.com.
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