The first time I made these, I used a thick unsweetened plain yogurt instead of milk, and white flour instead of wheat pastry flour. I added 1 teaspoon baking powder. They turned out very thick and indulgent! I ate them with bananas and walnuts, a little maple syrup and dollups of spray whipped cream. They were great!
However, the second time I made these, I used 1 c. runny sweetened yogurt and 1. cup milk, and whole wheat pastry flour. I added 1 teaspoon baking powder. The pancakes turned out very runny and flat, almost like crepes. They were soggy and didn't crisp on the top and bottom.
If I make these again, I'll either go back to thick yogurt and try the wheat flour to see, or I will reduce the milk/dairy in half and maybe use yogurt. We'll have to keep tweaking this, because they do not rise or work well as written. (and yes, my baking powder and soda were new and fresh).
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