American Pancakes

Name: American Pancakes - Lidia D.
Ingredients: 150g flour 30g margarine 1 egg 250g yogurt 1 tbsp sugar 1 teaspoon baking powder 1/2 teaspoon baking soda salt cherry jam

Dessert - American Pancakes by Lidia D. - Recipia

There are days when I don't have exactly all the ingredients for a recipe, but I still crave something quick and warm for breakfast. That's how these American pancakes came to be, using margarine instead of butter and yogurt instead of buttermilk. You can't taste the difference, and the texture remains fluffy. The quantities below yield five thick pancakes, just right for two people. Quick Info Total time: 20-25 minutes Preparation time: 10 minutes Cooking time: 10-15 minutes Servings: 5 large pancakes Difficulty: easy Recipe for breakfast or snack Ingredients 150 g flour 30 g margarine 1 egg 250 g yogurt 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda salt, a pinch cherry jam, for serving Preparation steps 1. In a bowl, mix the flour with the sugar, baking powder, baking soda, and a little salt. Whisk them together; there's no need to sift. 2. In another bowl, beat the egg with the yogurt until you get a fluid mixture. Add the softened margarine and mix until incorporated. 3. Pour the liquid mixture over the dry ingredients. Gently mix with a whisk, just enough to no longer see flour. Don't overmix, or the pancakes will turn out dense. 4. Heat a non-stick skillet over medium heat. Grease the skillet with a little oil using a pastry brush. 5. Use a ladle to take some of the mixture and pour it into the skillet. Don't spread it too much, so they remain thick. 6. When the edges dry and bubbles form on the surface, flip the pancake with a spatula. Let it brown on the other side as well. 7. Remove the pancakes to a plate and cover them with a thin towel to keep them soft. 8. Serve them warm, with cherry jam or whatever you like. Why I make this recipe often The recipe is quick and doesn't require complicated ingredients. The pancakes turn out soft and thick. They are suitable for breakfast or a snack, and they work well with yogurt, not just buttermilk. They don't create much mess, and there are no leftover batter. Tips and variations Tips Don't overmix the batter, or the pancakes will become rubbery. If the margarine isn't soft, melt it for a few seconds in the microwave. Use a well-heated skillet from the start to prevent sticking. Substitutions Margarine can be replaced with butter if you have it on hand. You can use higher-fat yogurt or even kefir instead of regular yogurt. Sugar can be adjusted or omitted if you prefer a sugar-free version. Variations If you want something more aromatic, you can add a little vanilla to the batter. Instead of cherry jam, they can be served with honey, maple syrup, or fresh fruits. These pancakes can also include chopped nuts or raisins added directly to the batter. Serving ideas They are good both plain and topped with yogurt, fruits, or your favorite jam. For a hearty breakfast, add a bit of butter on top while they're still hot. Frequently asked questions 1. Can I use only baking soda if I don't have baking powder? Both are needed for the batter to rise well and not have a baking soda taste. If you don't have baking powder, use only baking soda, but just a pinch, and don't expect the same fluffy texture. 2. Can I make the batter the night before? I don't recommend it, as baking powder and baking soda react immediately. It's best to prepare the batter and cook it right away. 3. Do they turn out the same with margarine as with butter? The texture is very similar, only the flavor differs slightly. The pancakes remain just as fluffy. 4. Can I double the quantities? Yes, double everything and you'll get about 10 large pancakes. 5. Can I make the pancakes without eggs? I haven't tried without eggs, but the egg helps bind and leaven the batter. Vegan alternatives may be used, but the texture will be different. Nutritional values Estimate for one pancake (out of 5): Calories: approx. 135 kcal Protein: 4 g Carbohydrates: 19 g Fats: 4.5 g Values are approximate and may vary depending on the type of yogurt or margarine used. Storage and reheating The pancakes are best right after they are made. If there are leftovers, keep them covered in the fridge for up to 2 days. They can be quickly reheated in a skillet or microwave, but the texture won't be as fluffy as at the beginning. Freezing is not recommended for this recipe.

American Pancakes

Tags

Categories