Mmmm sounds airy light and refreshing right?
Meh-not so much...these just weren't lemony enough for me. The concept sounds good though so I think I will make them again-add more lemon juice next time and probably use vanilla yogurt rather than plain. I made them with fat free milk and fat free plain yogurt so that really could have added to the blahs with these pancakes.
Please, don't get me wrong, they weren't bad at all-just weren't what I expected. The way I made them-they just came out kind of regular. I barely tasted the lemon-I should have added more zest. I will definitely try them another time and modify the recipe like I suggested above.
Ah well, I dressed them up a bit with some fresh sliced strawberries and some butter and squeezed a little lemon juice on top.
Lemon Yogurt Pancakes
1 1/2 c flour
1 1/2 t baking soda
3/4 t baking powder
1 T brown sugar
1/4 t salt
1 1/2 c vanilla yogurt
1/2 c milk
zest of 1 lemon + juice
1 T butter for cooking
1. In a large bowl, mix together the first 5 ingredients. In a smaller bowl, whisk the eggs and add in the remaining ingredients. Add the wet to the dry and gently fold together. Let rest for 10 minutes.
2. Melt a bit of butter in your griddle or cast iron pan and add a small amount of batter. Cook until bubbles appear and the edges look dry. Flip the cakes over and cook for a few minutes more.