The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Yogurt Pancakes
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Adding yogurt to the batter is a brilliant way to get moist pancakes every time. Top them off with fresh, matching fruit and you're in fruity flapjack heaven.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Creamy Syrup
2 tablespoons butter
1 cup sugar
1 cup light corn syrup
1 cup half & half
2 teaspoons vanilla extract
2 cups diced fresh fruit to compliment fruit flavored yogurt in pancakes
Pancakes
2 cups all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, lightly beaten
1 cup fruit yogurt, your choice of flavor
1 cup water
4 tablespoons butter, melted and cooled
directions
Prepare the syrup by melting the butter in a large saucepan over medium heat. Add the sugar, corn syrup, and half and half. Reduce the heat to low and cook, stirring constantly, until the sugar has dissolved. Let the syrup simmer until it is the desired consistency. Stir in the vanilla and fruit. Keep warm while you prepare the pancakes.
For the pancakes, combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir to mix.
In another bowl, whisk together the eggs, yogurt, and water. Mix well then whisk in the melted butter.
While stirring, add the yogurt mixture to the flour mixture and stir until combined.
Preheat a griddle (or large skillet). Grease generously.
Spoon the pancake batter onto the griddle in 1/4-cup amounts (do not crowd the pancakes). Cook until bubbles form then flip the pancakes over and cook until the bottom has browned. Remove to a plate and keep warm while you prepare the remaining pancakes.
Serve the pancakes with the syrup.
recipe tips
To keep pancakes warm while cooking the batch, place them on a baking tray in a low oven.
Try different fruit yogurt flavors to customize the pancakes.
To make the syrup ahead of time, prepare it and store it in the refrigerator, reheating gently before serving.
If you prefer a thinner syrup, add a little water or half-and-half to adjust the consistency.
Try using a mix of different fruits in the syrup for a more complex flavor.
Try adding a splash of citrus juice to the syrup for a tangy kick.
To make the pancakes fluffier, separate the egg whites and yolks, whipping the whites before folding them into the batter.
common recipe questions
What is the purpose of adding yogurt to the pancake batter?
Yogurt adds moisture to the pancakes, resulting in a softer and more tender texture.
Can I use Greek yogurt?
You can use Greek yogurt, but the flavor will be slightly different than if using regular yogurt.
How should I store any leftover syrup?
Store leftover syrup in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
Can I make the pancake batter ahead of time?
You can prepare the pancake batter in advance and store it in the refrigerator for up to 24 hours before cooking.
Can I freeze the pancakes for later use?
You can freeze the cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 1 month. Reheat in a toaster or oven.
How can I prevent the pancakes from turning out tough?
Avoid overmixing the batter; a few lumps are okay. Overmixing can develop gluten, resulting in tough pancakes.
nutrition data
Nutritional data has not been calculated yet.
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