Doesn’t that name sound so healthful, Orange Yogurt Pancakes? Well, I’ll just say up front that these pancakes are not healthful, they’re decadent and rich and completely amazing. The recipe has floated around the family, and our wider circle of friends who taste them, for years. In fact, my handwritten recipe is spelled Orange Yoghurt Pancakes, because my stepmom’s British sister-in-law Anne is the one who introduced us all to these addictive little monsters. In fact, we just call them Anne’s pancakes and you could too, if you want.
The trick here is full-fat yogurt—not Greek yogurt, which is too concentrated, but the kind of full-fat yogurt we all thought was pretty terrific five or more years ago before we knew about the Greek stuff. The yogurt makes the pancakes at once light, tender, tangy, and crisp. The melted butter in the batter helps, as does the melted butter you fry them in.
They are good.
These take a scattering of blueberries before flipping quite nicely, but I think you should make them plain, at least once, to appreciate how well they stand on their own.
Orange Yogurt Pancakes
Anne Kent Taylor
1 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. orange juice
orange gratings (optional)
3/4 c. plain yogurt
6 Tbsp. butter, melted, divided
In a medium bowl, stir together dry ingredients. In a small bowl, whisk together juice, gratings, yogurt, egg, and 4 Tbsp. of the melted butter. Stir into the flour mixture until just combined (batter will be quite thick).
Heat a griddle or large skillet over medium high heat until quite hot. Brush pan with some of the remaining melted butter and spread batter with a spoon onto pan in 3-inch pancakes. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with maple syrup.