A favorite breakfast from childhood that is still going strong is homemade pancakes and waffles on the weekend.
No mixes – everything must be from scratch. The recipes my family use are from an early 1970s reprint of the original 1931 version of the Joy of Cooking. (This is a spectacular piece of work. My favorite section still includes how to skin a squirrel complete with illustrations.)
Without exception, real Canadian maple syrup is the best topping to truly appreciate pancakes and waffles.
A novel change?
When it came to a waffle/pancake recipe, I was stubborn.
The standard ingredients are flour, baking powder, salt, sugar, eggs, oil or butter and milk. It’s true that I played around with the basic recipe, removing the sugar, adding flax and discovering that skipping the salt is bad.
But I could not imagine a drastic change in ingredients.
A few years ago, my sister gave me a recipe for *yogurt* pancakes. She enthusiastically shared how good, light, delicious and fabulous they were.
Yogurt? In pancakes? Yuck! Wrong! Never!
A few months ago, my mother gave me a recipe for yogurt pancakes.
What?! Yogurt? In pancakes? Again? No!
Unsure of what overtook me one Saturday morning, I dragged out that bizarre recipe for yogurt (ewww) pancakes and gave it a shot.
Once again, I was wrong.
Those yogurt pancakes were amazing! Delicious! Incredible! Mind altering! The sky began to sing and the heavens rained down maple syrup!
It is now my mission to spread the word of yogurt pancakes and waffles.
The recipe below is modified from a photocopy with no details on where the original came from. Thanks to Google, I tracked it down to what I believe is the Weight Watcher’s One Pot Cookbook from 2011. (Don’t be scared. The modified version swimming in maple syrup and peanut butter is far from a low-fat breakfast.)
feeds two adults and one toddler with some leftover or two very hungry adults
- 1 cup whole wheat flour
- 1/3 cup white flour or whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 1/4 cups Balkan Style full-fat plain yogurt or whatever yogurt you like, as long as it is plain
- 1 egg
- 2 tbsp vegetable oil
- 1 to 5 tbsp 1% or 2% milk
- vegetable oil or cooking spray
- Place dry ingredients in a large bowl and combine.
- Place wet ingredients, except for the milk, into a smaller bowl. Whisk together.
- Pour the wet into the dry ingredients and mix together. Add milk one tablespoon at a time until you get a batter than can just be poured.
- Heat a non-stick pan for the pancakes. You’ll have to fiddle with your stove but I tend to start with 4 (medium low) on an electric stove. If you are making waffles, make sure the iron is very well coated with cooking spray or oil before you heat it up. You have been warned! The non-stick pan for the pancakes does not need any spray or oil.
- Once the pan and/or iron is hot, add about 3/4 of a cup of batter each to the pan and/or iron. Add less or more depending on the size of the pan and/or iron and how big (or small) you like your pancakes and waffles.
- The general rule with pancakes is to flip when you see bubbles on the surface. That doesn’t work well for this recipe. Check after three minutes and flip if the underside is a lovely shade of warm brown. If not, try again one minute later. For the first pancake, it’s normal to need an extra minute or two. For later pancakes, shorten the time by about 30 seconds per side or lower the heat slightly.
- Waffle irons are pretty foolproof. Follow the instructions or give about 4-6 minutes per waffle.
- Now get eating! And don’t forget the real Canadian maple syrup! Other toppings could be peanut butter, butter or margarine and/or honey or jam.
- From the beginning, I used high fat Balkan style plain yogurt. This makes for a very thick batter. I stuck with the dough-like batter the first few times before getting annoyed. My solution was to add milk until I got a batter that was just on the verge of pouring. This is very different from a standard pancake batter, which is usually very runny.
- Use whatever yogurt you like but the runnier the yogurt, the more you will have to adjust the oil and perhaps eliminate the milk. And avoid flavored yogurt. I ran out of plain yogurt one breakfast and substituted strawberry. Awful!
Please tell me in the comments that you live for pancakes and waffles made from scratch with REAL Canadian maple syrup. If you don’t, have you tried or made a great pancake or waffle somewhere in the world?