No Dreadful Doughy Taste!
Ever been disappointed with internet pancakes? For something seemingly easy, it sure comes out doughy… or the first pancake always looks weird…, like a half-baked crepe with wiggly brown crop circles.
Enter these glorious pancakes that were born after following an incorrect recipe from a book that shall not be named (and yes, I made the recipe three times before realizing it was the recipe and not my noob skills). Also, I didn’t have buttermilk on hand and I didn’t want to use the milk and vinegar trick. But I did have yogurt!
Yogurt adds an acidic balance to these pancakes along with an attractive rise that makes it pudgier and fluffier than most scratch pancakes. The use of self-rising flour cuts some of the mixing time and that dreadful doughy taste is completely absent.
Serve with real maple syrup (not the high fructose corn syrup stuff… unless you really have/want to), honey, wojape, and/or fruit preserves. This is absolutely delicious with maple syrup and wojape!
Mega Fluffy Pancakes
- 3 ¼ Cups (300g) Self-Rising Flour
- ½ TSP (2g) Baking Soda
- 2 Large Eggs
- 1 ½ Cups (352ml) Whole Milk
- ½ Cup (100g) Whole Plain Yogurt
- 4 TBSP (60g) Vegetable Oil
- 1 TSP (4g) Vanilla
- 2 TBSP (30g) Honey
In a large bowl, whisk together the flour and baking soda.
In a separate bowl, whisk together the eggs, milk, yogurt, vanilla, and honey. 1/3 at the time, add the liquid to the flour and mix until incorporated. Mix in the vegetable oil until combined, but still lumpy.
Let the pancake batter rest for at least 10 minutes; this will help the baking soda create bubbles to raise your pancakes.
Heat a skillet on medium heat and spray with your favorite cooking spray. You can test a quarter sized dollop of batter on the pan; if it bubbles on top and browns attractively on the bottom, then it’s ready.
Pour a CD sized amount of batter onto the skillet and cook on low to medium heat until bubbles begin to form at the surface of the pancake. Once bubbly and the bottom is golden brown, flip over the pancake and cook the other side until golden brown.
Spray the pan and repeat cooking the remaining batter until all of the batter has been used.
If you’re serving a large number of pancakes, it helps to keep the cooked pancakes in the oven at the lowest temperature until ready to serve.
Batter makes 8-10 pancakes.
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