breakfast foods on this blog over the years, but this one might be one of my favorites! Buttermilk pancakes were a staple in our home growing up and so I have tried to continue the tradition of making a warm breakfast for my kids as often as time allows (some weeks more than others). I do have to admit, that it is not purely out of the kindness of my heart that I make big breakfasts, but more because I LOVE a good breakfast myself! I am also a BIG fan of butter syrup. Why you ask? Well, a cube of butter, sugar, some vanilla, cream, etc. What is there not to like about that?? Well, this yogurt twist on the traditional butter syrup is AWESOME!! I made this syrup and the yogurt pancakes three times in one week. They are probably the most fluffy and soft pancakes I have ever had--even more so than my mom's traditional buttermilk recipe.
I am usually a die hard when it comes to adding wheat flour into every recipe possible, but if you can get yourself to eat the pure, unhealthy, no nutritional value white flour for a change, these pancakes are worth the splurge. They are so light and airy, the wheat flour might just ruin the texture.
Give these recipes a try the next time you have a few extra minutes to make a special breakfast for your family--they will be a hit! One tip for PERFECT French Toast: use homemade whole wheat bread--it makes your French toast more rich, dense and healthy. I also add a little vanilla, nutmeg, and sugar to my egg mixture of my French toast and it makes them even more delicious!
Yogurt Pancakes w/ Homemade Syrup
Adapted from Family Favorite Recipes
For the pancakes:
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
1 c. sour cream (you can use both cups yogurt and no sour cream if you would like)
1 c. yogurt (plain or vanilla)
1/2 c. butter, melted
2 c. all-purpose flour
Mix all ingredients together. If batter is too thick, add a little milk until it reaches a good "pancake batter" consistency--pourable, but not runny.
For the syrup:
1 1/2 cups white sugar
1 (6oz.) yogurt (I have tried vanilla, plain and strawberry and they were all very good)
1/2 cup butter
2 Tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla
Bring first four ingredients to a boil in a large pot. Once boiling, reduce to a simmer and stir constantly for 5 minutes. Add baking soda and vanilla. Remove from stove and serve over pancakes, waffles or french toast. (The syrup will be thin-- this is normal. After it cools off a bit it thickens up. Store any extra syrup in the fridge for later use.)
**The baking soda will make it boil high so make sure you use a large pot.***
When you add the baking soda to the syrup it makes it begin to foam and become frothy. The consistency of the syrup is really fun and different!