Pancakes are the ultimate breakfast, it’s hard to deny that. There is nothing very Greek to this recipe except for the yoghurt, ok and the thyme honey. I was curious to check which one is fluffier and tastier. Classic pancakes or Greek yoghurt pancakes? Read to find out.
Pancakes are simpler than a piece of cake to make. A cup of flour, a cup of milk, a bit of baking powder and you are ready to roll. I used to enjoy pancakes back in London for super lazy, weekend breakfasts. I wouldn’t hold back either, it would be the full treat with crispy bacon, maple syrup and a poached egg. Raspberries and blueberries would come in the game too. I couldn’t be happier making them.
Over the past year, I have been making pancakes quite often. I’m lucky to work from home and have a late breakfast, or early lunch, whichever you prefer. Pancakes can keep me going the whole day long. I don’t think there is a variation I haven’t tried. Different types of flour, buttermilk instead of milk, some chia seeds every now and again or a bit of chocolate powder for a truly chocolaty result. Fruit in the butter or fruit on top. Pancakes are as versatile as yourself.
This time I went into a bit of a whimsy as I wanted to try the classic American pancake side by side with the Greek yoghurt pancake version. What’s really the difference? Well, the consistency of the dough with the Greek yogurt is much, much thicker. It’s quite handy as you can easily scoop it out and form any shape you like. It did come out a little bit puffier and it is tastier.
Don’t worry, I’m still a big fan of the classic version, too. The classic pancakes are a bit more smooth and perhaps slightly better looking. It’s these ones below:
And since we are talking pancakes, if you have ever wondered why the French crepes are any different, it’s the baking powder you leave it out – and the booze, you have to add a dash of liquor.
Right, it seems nowI have written down as plainly as I could all the mysteries of pancakes. Please, do knock yourselves out, the quantity of ingredients gives about a dozen.
Ingredients (makes about 12 each)
For the Greek yoghurt pancakes
- 500 gr flour
- 1 tbsp baking powder
- 2 tbsp ground cinnamon
- A pinch of salt
- 150 gr Greek yogurt
- 1 large egg
- 2 tbsp of milk
- A bit of butter, if not using a non-stick skillet
- Fruit of choice & honey
For the classic pancakes
- 500 ml milk
- 500gr flour
- 1 egg
- 1 tbsp vanilla essence
- 2 tsp baking powder
- A knob of butter
How to make them:
- Mix all your dry ingredients: flour, baking powder, cinnamon and salt.
- In a different bowl bit the egg lightly with a pinch of salt.
- Add the yogurt in the dry mix and integrate the beaten egg in the flour, this will give you a very thick butter.
- If going for the milk version, make a small well in the middle of the dry ingredients, add in the beaten egg and start adding the milk.
- Get your skillet ready – you need medium heat – and start scooping a ladleful of butter.
- It’s ready to flip once you see the mixture bubbling.
- Enjoy them warm.
So, what’s your favourite, Greek yoghurt pancake or old time classic? Just in case you didn’t realise, I simply love them both. I can’t wait to hear your variations, let me know in the comments below.
from Athens with love,