Yes, they are really THAT good. In fact, they have become a staple in our home. Whether you want to label then as a staple recipe, staple meal.. that's up to you. But a week does not go by without eating these delicious creations. At least twice. A week. Although I have been known to put away more than two servings of these delicious pancakes in one meal sitting.
The most amazing aspect of these Greek Yogurt Pancakes, in my opinion anyway, is there are only FOUR ingredients. Four SIMPLE ingredients. Four REAL FOOD ingredients.
What you Need:
-24 oz. Greek Yogurt
(I use vanilla and honey Greek Gods Yogurt because it's what we always have on hand.)
-2 cups Whole Wheat Flour
-4 tsp Baking Soda
-4 eggs
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| Simple. Real. Ingredients. |
Then you start with your yogurt and eggs.
Mix the yogurt and eggs around until you have a pale yellow mixture. If you have EVER made the most delicious blueberry muffins in the world, you will know EXACTLY what the mixture/consistency is like.
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| Pale yellow mixture and a whisk (VERY important). |
And then your baking soda.
How EASY and SIMPLE is that?! I have found that using a whisk to combine the wet ingredients and using a spatula to combine the wet and dry ingredients works best. (It's something I learned when making the muffins mentioned above.) It keeps your whisk from acquiring the batter. You WANT the batter on your griddle, not in your whisk!
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| Use a SPATULA to combine/fold in the dry ingredients. |
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| Looking kind of weird. |
Eventually you will end up with PERFECT pancake batter.
And then, it's time to MAKE the pancakes!!! I use a 1/3 cup or 1/2 cup dry measure. A half a cup, which I started using before moving over to the 1/3 cup dry measure makes really BIG pancakes; not that that is necessarily a bad thing.
Each side takes about 2-3 minutes. BEFORE you flip your pancakes, you'll notice the edges building up a bit of a wall. That's when I usually flip mine. I've tried using the "bubble method" (where you check for a lack of bubbles forming) and it's never served me well. Then again, pancakes in general have just been one of those foods I never really understood and therefore was too afraid to try and master. They just NEVER turned out well. But no more! (Although my first batch was a bit dark; I spread butter on my griddle, but learned you really don't need it.)
Although I DO flip my pancakes back over to ENSURE they care cooked all the way thru (and because I usually end up splattering batter when flipping pancakes). I know mine are done when I can touch them (either with my finger or my trusty flipper spatula) and there is no "squish" to them. Because that is TOTALLY technical kitchen vocabulary there. :)
I also managed to get "better" as I went along!
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| Look! Really PRETTY pancakes! |
In fact, I figured I should probably test out more than just my usual strawberry jam and/or strawberries and had a little sampling this morning.
But really, these Green Yogurt Pancakes with strawberries = Just Amazing. And strawberries with a little bit of maple syrup; forget about lunch/dinner and dinner/supper, I'll have pancakes ALL day long!
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| My version of StrawberryShortcake! |
The kids LOVED theirs with banana and strawberries:
I do NOT like bananas, so I take mine with just strawberries when I can:
And of course, with just a bit of maple syrup is delicious as well!
In ALL honesty though, I think my favorite way is straight off the hot griddle! With the honey and vanilla yogurt, the pancakes are already full of flavor and life! Well, not life. I mean, that would be kind of twisted, right? But you know what I mean.
These things are GOOD! You need to make them. Today! I think you'd be glad you did!
P.S. OOOOH! I've also made these with blueberries and chocolate chips (two separate batters; not together :) IN the batter (messier on the griddle, so I don't make them very often) and they're DELICIOUS! If I had had FRESH blueberries, I would have left them as filling between pancakes, but I only had frozen, hence adding them TO the batter instead.
