Wednesday, February 15, 2012

The best pancakes and syrup ever, must-try!

Yogurt Pancakes with Homemade Syrup

For the pancakes:
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3 eggs
2 1/2 - 3 c. plain Mountain High brand yogurt (or 2 c. buttermilk)
1/4 c. butter, melted
2 c. all-purpose flour

Mix all ingredients. If it seems too thick, add milk a little at a time until it reaches a good
 "pancake batter" consistency.

For the syrup:
1 cup white sugar
1 cup plain yogurt (we like the Mountain High brand)
1/4 cup butter
3 Tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring first four ingredients to a boil in a large pot. Once boiling, reduce

 to a simmer and stir constantly for 5 minutes. Add baking soda and
 vanilla. Remove from stove and serve over pancakes, waffles or
 french toast. (The syrup will be thin-- this is normal. After it cools off
 a bit it thickens up. Store any extra syrup in the fridge for
 later use.)
**The baking soda will make it boil high so make sure you use

 a large pot.***

I've had this recipe bookmarked forever because I don't make pancakes
 that often. But the addition of yogurt in both the pancake and syrup was
 a different enough idea that I was intrigued, and I was amazed!  The
 pancakes were definitely pancakes, but more moist.  They even taste 
good plain.  The syrup is simply amazing and even though I'm not sure 
how healthy the recipe is with the butter and all, the yogurt balances it all 
out with its protein and bacteria!  


LC said...

Trying it tonight -yep, having breakfast for dinner.
I'll let you know...!!

LC said...

Tried it and we give it a resounding delicious! Those are the best pancakes ever--very moist. We ate them with chopped fresh strawberries. super yummy. It was like eating strawberry shortcake from a French restaurant.
Tres bien.