Pretzel Milk Pancakes With Whipped Sweet Yogurt

By rebecca78

Pretzel milk idea from Momofuku Milk Bar.

This recipe starts with a very Momofuku-esque pretzel milk. The pretzels are toasted and then get a good soaking in milk. The shiny pretzel exterior fades and all of the pretzel-flavor transfer itself to the milk. When you remove the pretzels, the milk magically smells, tastes and even (sort of) looks like a pretzel.

Ingredients

• Pretzel Milk:
• 3 cups small pretzels
• 1 1/2 cup whole milk
• Wet Ingredients:
• 1 large egg
• 2 tablespoon unsalted butter, melted and cooled to room temperature
• 1 teaspoon vanilla extract
• Dry Ingredients:
• 1 cup all-purpose flour
• 3 tablespoons white granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon fine-grain sea salt
• 1 cup reserved pretzel milk
• Add-Ins:
• 1 handful of small pretzels, broken into smaller pieces
• Whipped Sweet Yogurt:
• 3 tablespoons Greek yogurt
• 1 tablespoon whole milk
• 2 tablespoons confectioner’s sugar

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Spread the pretzels out, in one even layer, onto a foil-lined (or parchment-lined) baking sheet. Transfer the pretzels to the oven and toast until dark brown, about 10 minutes. Once they’re done, remove them from the oven and set them aside until they’re completely cooled. Add the cooled pretzels and whole milk to a bowl and allow to sit for 5 minutes. Pour the milk through a sieve, catching and discarding the soggy bits and pretzels. You should have 1 cup of pretzel milk remaining. If you have more, only use 1 cup and drink the rest–it’s delicious. To the pretzel milk, add the egg, butter and vanilla extract; beat until completely combined.

2. In a medium bowl, mix together the flour, sugar, baking powder and salt. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

3. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a tablespoon measure, scoop the batter onto the warm skillet. Add 3-4 pretzel pieces to each pancakes, gently pressing them into the pancake. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown.

4. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.