Recipe of Small Batch Yogurt "Buttermilk" Pancakes in 22 Minutes for Beginners

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, small batch yogurt "buttermilk" pancakes. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Small Batch Yogurt "Buttermilk" Pancakes is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Small Batch Yogurt "Buttermilk" Pancakes is something that I’ve loved my whole life.

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To begin with this particular recipe, we must prepare a few components. You can cook small batch yogurt "buttermilk" pancakes using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Small Batch Yogurt "Buttermilk" Pancakes:

1. Take 1 large egg
2. Take 1/4 cup heavy whipping cream
3. Prepare 1/4 cup + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk)
4. Get 2 Tablespoons yogurt (or 3 Tablespoons sour cream)
5. Prepare 1/2 teaspoon vanilla extract
6. Take 1 Tablespoon sugar
7. Get 2/3 cup all purpose flour
8. Make ready 1/3 teaspoon kosher salt
9. Prepare 1 teaspoon baking powder
10. Make ready 1/2 teaspoon baking soda
11. Take 1 Tablespoon butter, melted

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. 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.

Steps to make Small Batch Yogurt "Buttermilk" Pancakes:

1. 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.
2. 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.
3. 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.)
4. Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :)

I was disappointed at first because the first batch off the griddle was very thin. Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Repeat until all batter is used – I recommend spraying or brushing the pan between each batch of pancakes. These yogurt pancakes are fluffy and pack tons of flavor.

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