Strawberry Yogurt Pancakes
Tools Required:measuring cups and spoons, knife and cutting board, medium and large bowls, large (10-inch) skillet
Servings Prep Time
6people 15minutes
Cook Time
3-4minutes per batch
Difficulty Cost
Moderate Moderate
Servings Prep Time
6people 15minutes
Cook Time
3-4minutes per batch
Difficulty Cost
Moderate Moderate
Wet ingredients:
Dry ingredients:
Add-ins:
Garnish:
Instructions
  1. Fill a large liquid measuring cup with yogurt up to the 1-cup mark. Add milk to reach the 2-cup mark. Stir and set aside while you continue.
  2. Combine dry ingredients in a large bowl and stir.
  3. Combine milk mixture, oil, and eggs in a medium bowl and beat lightly with a fork (or whisk).
  4. Chop 1 cup strawberries into small pieces.
  5. Make a well in the center of the dry ingredients and pour milk mixture into it. Stir gently just until the flour is incorporated. (Don’t worry about small lumps.)
  6. Fold in strawberries. Let stand about 10 minutes. (This is a good time to start cleaning up!)
To cook pancakes:
  1. Heat a large skillet over medium heat.* Spray lightly with oil, or add about 1/2 teaspoon of oil.
  2. Optional step: Heat oil a few seconds, then remove skillet from stovetop and carefully wipe out the excess oil with a paper towel, leaving a thin film. This will help the pancakes brown evenly, with no dark splotches.
  3. Return skillet to stovetop and turn heat to medium-low. Pour 1/3 cup of the batter per pancake into the skillet, to make three pancakes at a time. When a few bubbles begin to pop on the top and the underside is golden brown (about 1 to 2 minutes), turn over with a food turner. Cook another 30 to 60 seconds on the other side. (Adjust heat as needed.)
  4. Repeat until all pancakes are done, adding a little oil to skillet with each batch, heating for a few seconds, and wiping up excess oil, as described earlier.
  5. Slice or coarsely chop the extra strawberries and add a small amount of sugar, if desired. Serve over pancakes.