Small Batch Yogurt "Buttermilk" Pancakes - There are many things that can be curtains to degrade the calories of a favorite recipe without sacrificing flavor. For example, you may find it enormously easy to convert a relations favorite pancake recipe to a low calorie pancake recipe. One of the first things to clip out in any recipe to belittle its calories is fat. In many recipes, especially for baking, some or all or the fat can be substituted equally for applesauce. Here is a easy collect wheat pancake recipe that on your own takes a few minutes to prepare. This is a good swing to regular pancakes similar to you're need something warm off the griddle. The accumulate wheat flour reduces the glycemic index of the pancakes and makes them a relatively health breakfast choice.

Small Batch Yogurt "Buttermilk" Pancakes You can cook Small Batch Yogurt "Buttermilk" Pancakes use 11 ingredients and 4 step. Here's how to.

Ingredients cook Small Batch Yogurt "Buttermilk" Pancakes

  1. Prepare 1 large egg.
  2. Prepare 1/4 cup heavy whipping cream.
  3. You need 1/4 cup + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk).
  4. You need 2 Tablespoons yogurt (or 3 Tablespoons sour cream).
  5. Prepare 1/2 teaspoon vanilla extract.
  6. You need 1 Tablespoon sugar.
  7. You need 2/3 cup all purpose flour.
  8. Prepare 1/3 teaspoon kosher salt.
  9. You need 1 teaspoon baking powder.
  10. You need 1/2 teaspoon baking soda.
  11. Prepare 1 Tablespoon butter, melted.

How to cook Small Batch Yogurt "Buttermilk" Pancakes

  1. In a large mixing bowl, combine the egg, whipping cream, milk, vanilla extract, yogurt, and sugar and whisk thoroughly until it has a soft pastel yellow color to it..
  2. Add the flour, salt, baking powder baking soda, and melted butter, and whisk again until the batter is just short of smooth and no more. Let batter rest for about 10 minutes before cooking..
  3. On a well buttered griddle, well seasoned cast iron pan, or nonstick pan brought up to medium heat, pour the batter in 1/4 cupfuls and let the pancakes cook for about 3 minutes (or until most of the surface of the pancake forms bubbles) before flipping and letting them cook another 30 seconds or so. (It doesn't take long once you flip because you can't even flip a pancake without breaking it until it's almost cooked through.).
  4. Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :).

Also Read Other Recipes at: AllRecipes Pancake

Small Batch Yogurt "Buttermilk" Pancakes - In adjunct to the low calorie pancake recipe, you will find that many extra recipes that have been relatives favorites through the years can be converted to lower the calorie and fat content though increasing fiber for a healthier dish to set upon your table.