My favorite pancakes come from the Pancake Pantry in Gatlinburg, TN. We never travel to Tennessee without stopping in and gorging ourselves on pancakes and coffee. After much research, trial and error, and a few disasters I feel like I have found a good pancake recipe! Would you believe it came from a yogurt lid? Scary I know. By the way, this is kid tested and approved.
- 1 cup all-purpose flour
- 1/2 cup corn meal (not self-rising)
- 3 Tbs. granulated sugar
- 2tsp. baking powder
- 1tsp. baking soda
- 1/8 tsp salt (a greedy pinch)
- 1 1/2 cups vanilla, strawberry, or blueberry yogurt
- 2 large eggs
- 1/4 cup canola oil
- milk to thin the batter
Whisk together flour, corn meal, sugar, baking soda, baking powder, and salt. Next add yogurt, eggs and oil. Stir well. I thin the batter a tad with milk. It is really trial and error depending on the consistency of the yogurt you use. The thicker the yogurt, the more milk you need. Preheat griddle to HOT! :0) Use butter on griddle if needed to keep from sticking. I use about 1/3 cup of batter per pancake. This batter is thick and a little difficult to manage. It does not bubble like a normal pancake. Cook about 3 minutes on one side, then flip..carefully. As you can see, my last batch was not beautiful, but OH SO GOOD!