Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, small batch yogurt "buttermilk" pancakes. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Small Batch Yogurt "Buttermilk" Pancakes is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Small Batch Yogurt "Buttermilk" Pancakes is something that I’ve loved my entire life.
This post may contain affiliate links. Please check our privacy and disclosure policy. The perfect quick back-to-school breakfast for the kids or a great.
To get started with this recipe, we must first prepare a few ingredients. You can have small batch yogurt "buttermilk" pancakes using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Small Batch Yogurt "Buttermilk" Pancakes:
- Prepare large egg
- Get heavy whipping cream
- Take + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk)
- Prepare yogurt (or 3 Tablespoons sour cream)
- Make ready vanilla extract
- Get sugar
- Prepare all purpose flour
- Make ready kosher salt
- Prepare baking powder
- Take baking soda
- Prepare butter, melted
Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. First time making buttermilk pancakes and this recipe was great. I was disappointed at first because the first batch off the griddle was very thin.
Steps to make Small Batch Yogurt "Buttermilk" Pancakes:
- In a large mixing bowl, combine the egg, whipping cream, milk, vanilla extract, yogurt, and sugar and whisk thoroughly until it has a soft pastel yellow color to it.
- Add the flour, salt, baking powder baking soda, and melted butter, and whisk again until the batter is just short of smooth and no more. Let batter rest for about 10 minutes before cooking.
- On a well buttered griddle, well seasoned cast iron pan, or nonstick pan brought up to medium heat, pour the batter in 1/4 cupfuls and let the pancakes cook for about 3 minutes (or until most of the surface of the pancake forms bubbles) before flipping and letting them cook another 30 seconds or so. (It doesn't take long once you flip because you can't even flip a pancake without breaking it until it's almost cooked through.)
- Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :)
And this is a buttermilk pancake recipe, so you know the pancakes are going to be fabulous and a little tangy, but if you don't have buttermilk, no worries. I've included instructions in the recipe for making you own. Buttermilk is best if you have it, but a little milk and lemon juice makes a perfectly. Once you make these buttermilk pancakes from scratch, you'll never make them any other way! Homemade buttermilk pancakes always turn out so light and fluffy - they're impossible to resist!
So that’s going to wrap it up with this special food small batch yogurt "buttermilk" pancakes recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
