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Recipe for "yogurt-cakes"

NAME

     YOGURT-CAKES - Amazingly good baking-powder and yogurt  pan-
     cakes
     Cooks like to show off by making fancy glamorous recipes  to
     serve  to  their  friends  by candle light. Here is a simple
     ordinary recipe to serve to your family for breakfast in the
     morning.
     I love pancakes and I  make  many  varieties  and  I  am  an
     inveterate  experimenter.  This  recipe  is  the  one I have
     developed over the  years  to  replace  buttermilk  pancakes
     because  I never have buttermilk on hand in the refrigerator
     like my grandmother did. I made this recipe this very  morn-
     ing  with  blueberries in it. I do have yogurt in my fridge,
     though, and the yogurt can substitue for the buttermilk.

INGREDIENTS (Serves 4-6)

     5         large eggs (or 6 medium eggs)
     300 ml    milk
     125 ml    plain yogurt (I  use  Dannon  and  Knudsen.  Other
               brands might require different amounts)
     125 ml    vegetable oil (or less for  dieters;  but  use  at
               least 30 ml)
     235 g     white flour (measure carefully, after sifting)
     20 ml     baking powder
     15 ml     sugar
     2.5 ml    salt

PROCEDURE

          (1)  Preheat griddle and oil very very lightly.
          (2)  Separate the eggs; beat the yolks in  a  bowl  big
               enough  to  hold the whole recipe.  Add the yogurt
               and beat again; add the  milk  and  oil  and  beat
               again. Rinse the eggbeater.
          (3)  In a separate bowl, mix all  the  dry  ingredients
               (flour,  baking  powder,  sugar,  and  salt). Sift
               together. I use a flour sifter for  this,  but  if
               you insist on measuring your flour without sifting
               it, then you can try using a wire  whip  to  blend
               the dry ingredients.
          (4)  Using a clean eggbeater, beat the eggwhites  until
               they are fluffy.
          (5)  Dump the dry ingredient mixture into the big  bowl
               containing  the  milk  mixture,  stir  for about 2
               seconds just to get the dry ingredients under  the
               surface  of  the  liquid, and then dump the beaten
               eggwhites into the big bowl.
          (6)  Now beat this mixture lightly and  slowly  with  a
               fork until it is more or less uniform. If you beat
               too much, or too fast, then  it  will  get  gummy.
               Don't try to get rid of lumps.
          (7)  Cook on the hot griddle.

NOTES

     I like to put fresh blueberries in these  pancakes  after  I
     pour them on the griddle. Make sure that your maple syrup is
     hot and that your butter is soft. You can heat syrup in  the
     microwave  or you can heat it by sticking the syrup jar in a
     pan of boiling water.
     This same recipe also  makes  really  good  waffles  if  you
     reduce the milk to 240 ml, but if you are going to make waf-
     fles, you shouldn't cut back on the oil. If you are dieting,
     stick to pancakes.

RATING

     Difficulty: easy to moderate.  Time: 10 minutes plus cooking
     time.  Precision: measure carefully.

CONTRIBUTOR

     Brian Reid
     DEC Western Research Lab, Palo Alto CA
     reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid