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Crema-Yogurt Thick & Fluffy Pancakes




Source of Recipe


A variation of the recipe Thick & Fluffy Buttermilk Pancakes


Recipe Introduction


The original recipe has been my favorite for a long time. But I wanted pancakes and didn’t have any buttermilk. I did have some Mexican crema and some low carb toasted marshmallow yogurt. So, I experimented. These turned out even better than the originals! This makes an extremely thick batter – when you dish it out on the griddle, spread it a little with the back of the disher. My online friend, Randi makes similar pancakes, but adds 3 T. melted and cooled butter and only uses 2 t. vegetable oil. I will try that variation next time.


List of Ingredients




2 cups AP flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 c. Mexican crema
1/2 c. yogurt
2 large eggs
1/4 cup vegetable oil


Recipe



Mix the dry ingredients in a bowl. In another bowl mix the wet ingredients. Add the wet to the dry and fold together until just combined. Do NOT overmix – you will have some lumps.

Lightly oil a skillet (I use a griddle) and bring the temperature to 350-375 degrees (an infrared thermometer is wonderful here).

Drop 1/4 c. of batter into the skillet/griddle. Spread slightly with the back of a spoon. Cook until bubbles begin to form on the top and the underside is golden brown, then flip and cook until done on the other side.

Makes about 8 pancakes.