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Recipe: Apple yogurt pancakes
Probably most of us aren’t eating steak for breakfast, so I’m not sure these really count as vegetarian alternatives. Still, who doesn’t like pancakes?
Apple yogurt pancakges
* 2 eggs
* 1 2/3 cups milk
* 1 8-ounce container plain yogurt
* 1/4 cup vegetable oil
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1 apple
* maple syrup or jam
* butter (optional)
1. In a large bowl, stir together the eggs, milk, yogurt and oil until blended.
2. Combine the flour, baking powder, baking soda, salt and cinnamon, stir together.
3. Stir the flour mixture into the milk mixture until blended, but don’t overmix. You want to have a few lumps in the batter.
4. Peel the apple and grate it down to the core using a box grater. Fold the grated apple into the batter.
5. Heat a lightly oiled griddle or frying pan over medium high heat. The pan is hot enough when a drop of water immediately sizzles. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with butter and syrup or jam.
Makes, oh, 15 or so pancakes
* It’s easy to screw up the first batch of pancakes by putting them in the pan while it’s too cold. Don’t do this. Or make a test pancake and throw it away.
* According to Mark Bittman, you can make your extra batter into pancakes, freeze them, and thaw them later in the toaster. Haven’t tried this myself, but it’s the same basic theory as frozen store-bought pancakes or waffles. Alternatively, just save the batter in the fridge and use it again the next day. It will need a good stir, but otherwise it should hold up decently well.