Oat & Yogurt Pancakes
Hands-on time:
10 mins. to 15 mins.
Baking time:
20 mins. to 30 mins.
Total time:
30 mins. to 45 mins.
Yield:
2 dozen 3" pancakes
Ingredients
- 2 large eggs
- 1 1/2 ounces melted butter or vegetable oil
- 10 ounces yogurt; low-fat is fine
- 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 3/4 ounces oat flour or finely ground rolled oats
- 1 1/4 ounces Hi-maize natural fiber
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 7/8 ounce sugar or 1 3/8 ounces malted milk powder
- 1 to 2 ounces milk, water, or apple juice, to thin the batter
Preparation
Step 1
1) Beat the eggs and butter or vegetable oil together until completely combined and smooth. Stir in the yogurt.
2) Whisk the dry ingredients together.
3) Gently and quickly mix into the egg and milk mixture. Let the batter rest for 5 minutes, while the griddle is heating; it'll thicken slightly.
4) Heat a heavy frying pan over medium heat, or set an electric griddle to 350F. Lightly grease the pan or griddle; it's ready if a drop of water will skitter across the surface, evaporating immediately.
5) Drop 1/3-cupfuls of batter onto the griddle. If the batter appears too thick, add the extra milk, water, or apple juice to thin it.
6) Cook pancakes on one side until bubbles begin to form and break, then turn the cakes and cook on the other side until brown. Turn over only once.
7) Serve immediately, with butter and syrup if desired.