As semester gets underway, the assignments pile up, due dates appear on the horizon, and you might just need some pancakes. The second half of my first year here at W&M has already proven to be a bit more demanding than the first half, which isn’t surprising since I am taking two more classes than I did last semester. Nevertheless, it has been great so far. I still don’t have a job, but I do have a new favorite hobby, English Country Dancing, which has to be worth something, right? You probably know exactly what English Country Dancing is even though you haven’t heard the term before: think of all of those wonderful dancing scenes in period films where couples line up along the length of a beautiful ballroom and then weave in and out of the rows to the melodies of a small music ensemble. It is like that, but with a laptop instead of a band and not in a beautiful ballroom. Anyways, I love it, because I am a nerd.
Now, on to the pancakes. I found this recipe while desperately searching for a way to get rid of Greek yogurt. To be frank, I hate yogurt; I have tried my hardest to dress it up with fruit and cereal, but it remains sour, slimy, and generally unappealing to my palate. Why do I insist on buying Greek yogurt if I find it revolting? I am not quite sure why, but it might have something to do with its protein content. Within week or so after buying a 4 cup bucket of the glop from our convivial campus convenience store, I managed to eat about 3 cups. Unable to stomach anymore, I turned to the internet to find a means of concealing that final cup within something edible, where I found an alluringly simple pancake recipe from Everyday Belle. My yogurt-hating senses would never guess that these pancakes are full of their least favorite form of dairy.
Thick, fluffy, healthy—these pancakes are everything you could want them to be. What does one need to make what Everyday Belle confidently deems the “holy grail of pancake recipes”? Hardly anything, which means this is a dorm friendly recipe! (Yay!) If you have 3/4 a cup of Greek yogurt (the size the average individual yogurt cup), an egg, flour, baking soda, and a pinch of salt, you might as well have a stack of steaming breakfast. If you are particularly well off, toss in some chocolate, nuts, or dried fruit to elevate your breakfast to the next divine sphere of Dante’s Paradiso. Could these pancakes be healthier and easier than Buzzfeed’s two ingredient banana pancakes…?
Greek Yorgurt Pancakes
(Adapted from Everyday Belle)
yields 1 to 2 servings
- 3/4 c Greek yogurt (individual cup of vanilla or fruit flavored yogurt)
- 1 egg
- 1/2 c flour of your choice (I used white whole wheat)
- 1 tsp baking soda
- pinch of salt
- dash of cinnamon (opt.)
- fruit, nuts, candy, etc (opt.)
- In a bowl or in yogurt container, combine egg and yogurt and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add egg and yogurt mixture to dry ingredients and mix until combined. The batter will be very thick, that just means that your pancakes will be thick and hearty as can be.
- Heat and grease griddle or skillet over medium heat. To see if it is hot enough, run your hand under a running tap and sprinkle a bit of water on the pan, if it is ready the water will sizzle on contact. Spoon batter onto griddle. Toss some toppings onto batter if you want to cook them into the cakes.
- Cook until bubbles form on top of the pancake, then flip and cook until brown on both sides.
- Serve hot with syrup, nut butter, jam, cheese, eggs, olive oil (do not underestimate the savoury pancake), whatever suits your fancy! Enjoy!