Drizzle creamy vanilla syrup over light, fluffy pancakes for a breakfast or brunch treat.
Makes about 8 pancakes
|Vanilla Cream Syrup|
|1||cup all-purpose flour|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|2||eggs, lightly beaten|
|1/2||cup plain yogurt|
|2-1/2||to 3 tablespoons butter or margarine, melted, divided|
- Prepare Vanilla Cream Syrup; set aside.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, yogurt and water in medium bowl. Whisk in 2 tablespoons butter. Pour egg mixture into flour mixture; stir just until moistened.
- Heat griddle or large skillet over medium heat; brush with 1-1/2 teaspoons butter. For each pancake, pour about 1/4 cup batter onto hot griddle; spread batter out to make 5-inch circle. Cook until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until browned. (Brush griddle with additional butter, if needed, to prevent sticking.) Serve pancakes with Vanilla Cream Syrup.
Overmixing pancake batter produces tough pancakes. Mix the batter only until the dry ingredients are moistened. The batter may still be lumpy.
Do not press the pancake with the turner during cooking. This will give the pancake a dense and heavy texture.
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