Monday, June 25, 2007

Orange Yogurt Hotcakes


Another recipe from my favourite cookbook, Rebar. There are so many yummy sounding recipes in this cookbook (every single one actually, ex. roasted yam pierogi with smoked gouda, leeks and caraway). A good portion of them are fairly time consuming so it will take me a while to get through them all, but I will - happily munching all the way. These pancakes had a really wonderful orange flavour, and I like the use of yogurt in them. The big problem though is that they're not light and fluffy pancakes. In fact, the middle part of the pancake remains at least somewhat gooey, even when the pancake is cooked for a long time. I tried to make really thin pancakes and that didn't seem to help much. Not sure if that's just the way these pancakes are, or if there was something I could've done to make them fluffy inside. The taste is really good though so I would make them again.

I don't make pancakes very often, and I really shouldn't make them for dinner when they're the only thing that I'll be eating, but it takes eating a few pancakes to remember that and by then it's too late. Mental note to self about pancakes. Anyway, I ended up freezing a lot of these ones, and they taste really good reheated in the toaster oven.

Orange Yogurt Hotcakes
(Adapted from the Rebar: Modern Food Cookbook)
Serves 3-4

1 cup unbleached flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tbsp brown sugar
1/4 tsp salt
2 eggs
1 1/2 cups plain yogurt
1/2 cup milk
zest of 1 orange, minced
1/2 cup fresh orange juice
1 tbsp oil for cooking

In a large bowl, combine the dry ingredients. In a separate bowl, whisk the eggs. Add the liquid ingredients to the eggs and stir well to combine. Add the wet mix to the dry mix and gently fold them together. Put a pan on the stove and turn the heat to medium. Let the batter rest for a few minutes as your pan heats up.

Brush the pan with a light coat of oil and use a 1/3 cup measure to ladle the batter onto the pan. Cook until small bubbles appear on the uncooked surface and the edges begin to dry. Flip the cakes over and cook a few minutes more.

6 comments:

Rebecca Bourke said...

No, you shouldn't have them for dinner, but then where's the fun?

Patricia Scarpin said...

These pancakes are delicious, I bet!
Orange and yogurt... Perfect!

Jacqi said...

These look really good. I shall try some sometime soon.
I've never thought of freezing them!

eatme_delicious said...

rebecca: true enough! :)

patricia: yes they are quite tasty. i had never thought about putting yogurt into a pancake batter!

jacqi: i used to freeze waffles when i had a waffle maker too. makes for a quick and easy snack, plus the fact that there are just way too many for me to eat by myself! hope they turn out well for you!

Timothy said...

One way to improve the texture in the center of the cake is to cook at a slightly lower heat than suggested. We find this works really well.

Maeve said...

just made and they are very tasty for a pancake with nothing on it but i would still maybe dip in sugar and lemon juice or in this case orange juice for extra yumminess. The real results will come from my 9 year old Michael who is a complete pancake addict!!! I substituted the flour for spelt and reduced milk by half and defo not soggy if anything i had to keep my eye on them for burning :0)