Yogurt Berry Hotcakes

By BobLongo

Ingredients

• 6 lg. eggs
• 1/2 to 2/3 c. whole milk
• 9 tbsp. sweet butter
• 1 tsp. vanilla extract
• 1 (15 oz.) plain lowfat yogurt
• 3 c. cake flour
• 3/4 tsp. baking soda
• 1/4 c. sugar
• 2 tbsp. baking powder
• 1/8 tsp. salt
• 1 to 1 1/2 pts. strawberries, washed, hulled, and quartered
• 2 tbsp. sugar

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Sprinkle strawberries with 2 tablespoons sugar and let sit while preparing other ingredients. Combine milk and butter in saucepan and heat until the butter melts. Remove from heat and add vanilla. Sift the dry ingredients together in a large bowl. Whisk the eggs in a separate bowl until just blended. Add the warm milk mixture to the eggs and then whisk again until combined. Add the strawberries and their juice to the flour mixture and stir to coat the berries. Fold the egg mixture into the dry ingredients. The mixture will look dry.

Fold in the yogurt. The batter will be quite thick, and some lumps of flour will be noticeable. If the batter is too dry, add a little milk, but not more yogurt or the pancakes will be too soft. Heat an oiled griddle until a few drops of water skitter across it. For each hotcake, pour a scant 1/4 cup of batter onto the griddle and turn them when bubbles appear. Cook until golden on both sides; serve at once. Yields 6 to 8 servings.