2009 GAPERS BLOCK READER SURVEY! Help us get to know you better & improve the site by filling out our survey — win tickets to Jesus Lizard @ Metro New Years Eve!

TODAY

Saturday, November 21

Search


Drive-Thru
« Dessert and Drinks Tonight Exclusive: Aigre Doux Adds Brunch, Sunday Dinner »

Recipe Fri Apr 13 2007

Yogurt Pancakes

Vegan Yogurt Pancakes-6.jpg

Wake up and make your sweetie something special tomorrow. Cultures in soy yogurt give these pancakes a pleasant slightly tangy flavor. Turn on Jens Lekman's I Saw Her in the Anti War Demonstration; his lyrics, "with lukewarm English beer and vegan pancakes" go perfectly with these.

1 cup unbleached all purpose flour
1+1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
5 ounces vanilla soy yogurt (I find Stonyfield's O'Soy to be the richest)
3/4 cup soy milk
oil for the pan

Preheat an oiled griddle or pan with a low flame - only high enough to make the oil look just a bit runny after a minute. Meanwhile, in one bowl, whisk the dry ingredients until well combined. In another bowl, combine the soy yogurt and soy milk. Then, mix the soy liquid into the flour mixture, stirring just until there isn't any unmoistened flour remaining - anymore and you'll work the gluten in the flour into giving you a chewy pancake. The batter will be thick, so it'll puff up very nicely when cooked.

When a flick of water off your finger sizzles, the pan is ready. For each pancake, scoop one quarter of the thick batter onto the pan or griddle, quickly spread it around into a round pancake shape, and leave it to rise. It'll puff. After a few minutes, bubbles will come to the top. As the bubbles come, the top will start to look dryer. The bottom should be nicely browning; take a peek with a spatula. When the bottom is golden, flip the pancake. If it's too dark, your heat is to high. If after several minutes, bubbles aren't forming, the top looks wet and the bottom remains white, the heat is too low. Cook the other side until it's golden, too.

Serve with warm maple syrup and dust by knocking a sieve of powdered sugar against your hand.

Vegan Yogurt Pancakes.jpgVegan Yogurt Pancakes-2.jpg
Vegan Yogurt Pancakes-3.jpgVegan Yogurt Pancakes-4.jpg
Vegan Yogurt Pancakes-5.jpgVegan Yogurt Pancakes-6.jpg

Recipe ingredients adapted from Kate Habershon's Silver Dollar Pancakes recipe in Pancakes and Waffles. Two eggs have been replaced by soy yogurt, and dairy milk with soy milk. These instructions have been written from scratch.

Chris Brunn / Comments (4)

Illinois Master Gardener / April 14, 2007 3:47 PM

These are on my breakfast menu for tomorrow morning!

Illinois Master Gardener / April 16, 2007 5:46 AM

To convert this to a waffle recipe, I added a little oil to the batter and also lightly oiled the grids before each use.

They were outstanding!

Used coffee flavored yogurt and added cinnamon.

Donny B / April 16, 2007 5:00 PM

Do you think I could replace the flour with whole wheat flour? I'm trying to learn how to use WWF in recipes but I'm still figuring out out to convert recipes. Do you think it would still be 1 cup for 1 cup, and would it even taste good? I'd think the yogurt and milk would keep it moist.

Chris Brunn / April 16, 2007 6:22 PM

Hi Donny B., you can often substitute 1/2 cup whole wheat flour plus 1/2 cup oat flour for each cup of all purpose (white) flour a pancake recipe calls for. They might not be quite as light and fluffy, but the oat flour helps maintain a bit of that. You may need to adjust the liquid. To make oat flour, whiz rolled oats in a clean coffee grinder until they're just about as fine as the flour. Or you can just buy a package of it in some stores.

Add a Comment




Please enter the letter e in the field below:



Live Comment Preview


Notes & Tags

Items marked with a * are required fields. Please respect each other. We reserve the right to delete any comments borne out of douchebaggery or that deal in asshattery.

Permitted tags and how to use them:

To link: <a href="http://blahblahblah.com">Link text</a>
To italicize: <em>Your text</em>
To bold: <strong>Your text</strong>

ADVERTISEMENT

Feature Fri Nov 20 2009

Thanksgiving Breakfast

By Shanna Quinn

With Thanksgiving right around the corner, I'm sure you're making a list and checking the refrigerator twice before heading out to the grocery store in preparation for your turkey dinner. But before you run out the door, check and...
Read this feature »

Blogroll

312 Dining Diva
Bake & Destroy!
Blue Kitchen
Chicagoist Food & Drink
Chicago Bites
Chicago Burger Project
Chicago Dining Examiner
Chicago Foodies
Chicago Gluttons
Dining Chicago
Dish
FOODblog
The Food Chain
Fruit Slinger
Grub Street Chicago
Hungry mag
LTH Forum
The Local Beet
Pro Bono Baker
The Reckless Chef
Serious Eats
Sky Full of Bacon
The Stew
Tastybeat
TOC Blog
TOC Restaurants & Bars
Tweatingout
Two Bites in Suburbia
Zagat Buzz: Chicago

 

Events

Sat Nov 21 2009
AlphaBeer

Sat Nov 21 2009
Elaina Vazquez Chef Demo @ Green City Market

Mon Nov 23 2009
Pig Butchering Demo @ Mado [SOLD OUT]

Wed Nov 25 2009
Rob and Allison Leavitt @ Green City Market


Drive-Thru on Flickr

Join the Drive-Thru Flickr Pool.


About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene.

Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

Archives

 

 Subscribe in a reader.