Sometimes a person needs (yogurt) pancakes (GF version included!)


What did my dad want for his 68th birthday on Saturday? The man wanted breakfast. Pancakes, he said. Bacon. Orange juice. Eggs. And so it was:

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He was pretty psyched. And so was I because I made my favorite pancake recipe. I made it GF, and nobody noticed, but you don’t have to. It relies not just on eggs, but also on the interaction of baking soda and yogurt to rise. The cakes are moist, tender, tangy and a little delicate. You can also use nonfat greek yogurt to get a higher protein cake. I went with my favorite: full fat Brown Cow.

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You mix all the dry ingredients together with the yogurt, beat the eggs separate and carefully mix them in. Then you should see bubbles:

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Cook the pancakes on a skillet with lots of butter. Make sure you have a good metal spatula, as flipping them takes a little practice. Serve with butter and warm syrup.

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Yogurt Pancakes

Ingredients:
2 cups plain yogurt
1 cup flour (if using GF flour, go for Pamela’s, King Arthur or Cup4Cup)
3 tablespoons sugar
2 teaspoons baking soda (if using GF flour, add an additional teaspoon)
1 teaspoon salt
4 eggs
1/2 teaspoon vanilla
Lots of butter for the griddle
Maple syrup

Directions:
Measure the yogurt into a large bowl. Sprinkle the flour, sugar, soda and salt on top and mix well. In another bowl, vigorously beat the eggs with a fork. Add vanilla. Now stir the egg mixture into the yogurt mixture until just combined. Don’t over mix. Turn the stove to medium heat and place a well-seasoned cast iron pan or griddle on the burner. Grease well with butter before you pour on your batter. Serve with warm syrup.

Here’s dad with his birthday cards and fancy tape measure:

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Julia O’Malley is a journalist who lives in Anchorage. She writes about culture, family, home, the environment and food in Alaska.

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