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Yogurt can be used to replace milk in pancake recipes, resulting in more tender and flavorful pancakes. Yogurt can also be added to packaged mixes and topped with fruit or a cream cheese yogurt topping. Whole-grain pancakes can be made more moist by adding yogurt.
Nothing hits the spot on a weekend morning like pancakes. They’re so easy to make and so versatile, whether they’re served with melted butter and syrup, topped with fresh fruit and dusted with powdered sugar, or served with bananas, nuts, and whipped cream. Yogurt Pancakes can be topped with anything from fruit to nuts, combined with any type of flour from enriched to whole grain, and they’re even more tender, moist, and flavorful than their non-yogurt counterparts.
Making yogurt pancakes takes almost no extra effort, and the results will bring cheer. Plain yogurt can be used to replace milk or other liquids in any pancake recipe, although unless the cook is following a specific recipe for yogurt pancakes, a little more or less flour may need to be added. to get the right consistency. Yogurt can also be added to packaged pancake mixes for convenience and to save time.
Yogurt fans already know that topping a stack of pancakes with a dollop of Greek or fruit-flavored yogurt adds both flavor and flavor. Anyone who is partial to sour cream pancakes is probably aware that substituting sour cream for yogurt will cut calories and fat. These folks may not realize, however, that incorporating yogurt into the batter also improves the texture and taste of a favorite pancake recipe.
Just as yogurt and fruit go together in a perfect marriage for a breakfast smoothie, so too do yogurt and fruit make a divine pancake combo. Stirring berries into a batter laced with yogurt makes for a pancake that tastes far richer than its healthy eating might suggest. For the cook who discovers that someone ate the blueberries meant for pancake batter, a simple shortcut is adding fruit-flavored yogurt. If only plain yogurt is available, some fruit preserves or even fruit jelly will do the trick.
Diners concerned about fiber have probably already switched to whole-grain pancakes. Using whole wheat, barley or brown rice flours adds a healthy bulk, but a common complaint is cramming all that fiber into the batter, which is done at the cost of taste. Whole-grain pancakes tend to be heavier, denser, and less moist than white-flour pancakes. A quick fix is easy by mixing in the yogurt and adjusting the flour until the right batter thickness emerges.
Another way to add yogurt to pancakes is to whip up a cream cheese yogurt topping. Using low-fat cream cheese saves calories without sacrificing taste, and the yogurt provides some flavor. By putting them in the blender together with honey or a little brown sugar and a few drops of vanilla, orange or hazelnut extract, it becomes an extraordinary topping for yogurt pancakes.
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