Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 cup Bulgarian yogurt
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together the Bulgarian yogurt, eggs, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for an additional 1-2 minutes.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 200mg
Total carbohydrates: 18g
Dietary fiber: 0g
Total sugars: 7g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Bulgarian yogurt can be substituted with Greek yogurt or sour cream.
Variations:
- Add 1/2 cup of fresh blueberries or sliced bananas to the batter.
- Substitute vanilla extract with almond or lemon extract.
- Top with honey, maple syrup, or fruit compote.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Serve the pancakes warm for the best taste.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with honey or maple syrup. Add a dollop of whipped cream and sprinkle with powdered sugar.
Garnishes:
Top with fresh fruit, chopped nuts, or chocolate chips.
Pairings:
Serve with a side of bacon or sausage and a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a tablespoon of milk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
Food safety advice:
- Use fresh ingredients and wash hands before cooking.
- Cook the pancakes thoroughly to an internal temperature of 165°F.
Food history:
Bulgarian yogurt is a traditional food in Bulgaria and is known for its health benefits. It is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus.
Flavor profiles:
The pancakes have a tangy and slightly sweet flavor from the Bulgarian yogurt.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
Related Categories
Cooking Method: N/A
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Region: Bulgarian
Taste: Creamy, Tangy, Sweet, Savory, Nutty, creamy, slightly sour, rich, satisfying