To make a better pancake/waffle batter

Previously on this blog, I have revealed my go-to buttermilk pancake recipe. It has stood the test of time and trials of other recipes, emerging yet victorious again with my latest innovation-- replacing the buttermilk for Greek-style yogurt!

When asked for descriptors for this new version, I got these responses: "Fluffy...Good crunch on outside...moist...holds shape well." Which are actually a good demonstration of exactly what was lacking in the previous version: heft and structure. The original recipe was moist and tender to almost the point where there was some collapse of the crumb, which sometimes comes across as being mushy instead of moist.

I've been on a Greek-style yogurt kick lately. It is thick and goes well with many sorts of jams and cereals/nuts, I can get non-fat versions in bulk on my normal grocery shopping runs to Costco. Here, they boost the protein content, with twice as much protein as normal yogurt or buttermilk. I like the sturdiness of the resulting pancake, with the same moist interior.

It's a great post-weekend-run carb/protein recovery breakfast! It'll give you energy for the rest of your weekend morning.

DeBakingPsycho's Greek-style yogurt pancake/waffle batter (originally adapted from Martha Stewart)

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs

3 cups plain yogurt (Greek-style if you have it)

4 tablespoons melted butter (or olive oil)

Instructions:

Preheat your pan/waffle iron.

In a bowl, sift together all the dry ingredients. Whisk briefly to combine.

In another bowl, whisk together all the wet ingredients until smooth. When ready to make waffles/pancakes, pour dry ingredients into wet ingredients and fold until just combined. Batter will be THICK (if hard to work with, thin with a little bit of milk, but fold as few times as possible to incorporate extra liquid so batter doesn't become tough).

Proceed with normal pancake/waffle routine. I like to add my toppings to each pancake individually and coat toppings with a thin layer of batter so they won't burn when you flip the pancake and cook the second side. For waffles, you probably should mix the add-ins into the batter directly before pouring onto the iron.

(Note: the best browning of pancakes, I've found, is to use a nonstick pan, DO NOT GREASE PAN, and preheat at medium for several minutes before using. You'll get a nice even brown color and therefore pretty pancakes, especially if you make sure the first side is set and brown before flipping. Let me know if you have any questions about how to cook pancakes.)

Makes ~12 pancakes/waffles, depending on the size of each.