"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Orange Yogurt Pancakes Recipe

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This recipe for Orange Yogurt Pancakes, by , is from The Mumnet Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Lu


1 1/2 cups (360 mL) unbleached flour
1 1/2 tsp (7.5 mL) baking soda
3/4 tsp (4 mL) baking powder
1 tbsp (15 mL) brown sugar
1/4 tsp (1.2 mL) salt

2 eggs
1 1/2 cups (360 mL) plain yogourt
1/2 cup (120 mL) milk
1/2 cup (120 mL) of orange juice
1 tbsp (15 mL) butter or oil for cooking

In a large bowl, combine the dry ingredients.

In a separate bowl, lightly whisk the eggs. Add the liquid ingredients to the eggs and stir well to combine.

Add the wet mix to the dry mix and gently fold them together. Let the batter rest for a few minutes as your griddle heats up (low-medium power).

Brush the griddle with a light coat of oil or butter and use a 1/3 measuring cup (80mL) to ladle the batter onto the pan for the perfect-sized pancake. Sometimes we add fresh blueberries to the pancake batter.

Cook until small bubbles appear and the edges begin to dry. Flip the cakes over and cook a few minutes more.

Serve immediately with fresh fruit and REAL maple syrup

Personal Notes:
Personal Notes:
Originally from the Rebar Modern food cookbook, adapted by Karen Lu & fam.

Tested until perfected! Silly steps/ingredients omitted.




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