I try to avoid eating uncultured dairy because it bothers my stomach. This calls for unique approaches to everyday recipes. Which is what happened the other morning when I decided to make pancakes for breakfast and couldn't find any almond milk in the fridge. My creative ingenuity kicked in once I spied a tub of yogurt, and the results were surprisingly good. I’ve never substituted yogurt for milk in pancakes before, but I’d do it again in a heartbeat. The result was an extra-bubbly, super-fluffy, slightly tangy pancake. Once again, yogurt proves to be a culinary hero!
1 egg
1c yogurt
1c flour
2tbsp oil
2tbsp sugar
1tsp salt
3tsp baking powder
Whisk the egg and yogurt. Stir in the remaining ingredients. Drop ~1/4c batter into warm, greased (preferably cast iron) skillet. Serve warm with fixin’s. We had ours with berry preserves on top.
