My kids love pancakes. All sorts of them
I was using my good old trusty buttermilk pancake recipe for years, most of the time substituting the buttermilk with natural yogurt. But my eldest have developed some ‘dislikes’ to my pancakes over the years. And she can’t explain why, but the other kids are still enjoying them as usual. She told me she has been forcing her self to eat , because she doesn’t want to upset me. Well..... it’s ok. I’m glad to know the truth
I try to plan the kids’ school meal boxes properly, making pancakes for the younger two when they eldest decides to spend at the school canteen. She still brings food to school, because she likes variety and Mommy makes better variety food. LOL But during the current MCO, my eldest suddenly requested for pancakes. I asked her, isn’t it so that she no longer likes my pancakes? She said, she just missed eating it lately.
Teens do have tastebud changes, ok I accept that, so I tried to reformulate my pancakes to win her back.
And it did.
Not as fluffy as Soufflé Pancakes (she totally doesn’t like it) , and not as filling as buttermilk pancakes. It’s something in between. Soft, fluffy but doesn’t satiate, but still looks like gold old pancakes like how pancakes do.
Soft Fluffy Yogurt Pancakes
6 egg whites
Pinch of Salt
1/4 tsp cream of tartar
240g superfine flour
3/4 tsp baking soda
375g plain natural yogurt ( full cream)
6 egg yolks
1/2 tsp vanilla extract
2 Tbsp melted butter
1. Prepare yolk batter. Sift superfine flour with baking soda. Make a well in the Center.
2. Mix egg yolks with yogurt and vanilla extract. Gently melt butter in frying pan (The one you will use to cook pancakes with) , let it cool down slightly .
3. Pour both melted butter and yolk mixture into the flour well. Use a balloon whisk and combine everything together.
4. Prepare meringue. Beat egg whites with salt until frothy. Add in cream of tartar and beat until very soft peaks . Add in sugar in two intervals and beat until stiff, very stiff, but not dry. The peaks should be straight, fat and pointy.
5. Put 1/3 of the meringue into the yolk batter and use balloon whisk to mix it in. No need to be gentle at this point. Then add in another 1/3 meringue and fold the batter with balloon whisk. Pour the yolk batter into the meringue and scrape the base of the meringue bowl to in corporate into the yolk batter ( no need well combined, just bring the meringue into the batter) . Then pour the batter back into the yolk bowl, scraping the meringue bowl clean. This way, the batter will be combined without too much mixing.
6. Heat frying pan on medium low heat ( the greasy butter still on) , and put in a small ladle of batter. Cook pancakes slowly and gently. Flip the pancakes when the rim of the pancake has cooked ( touch the rim with spatula and nothing sticks ) . When the middle of the pancake bulges, the pancake has cooked thoroughly.
*Take note to not stir the batter as you cook. Just scoop the batter as you go. I finished cooking the last piece and it stayed fluffy.
If you think I’m long winded, then read this
1. Prepare yolk batter by mixing everything together
2. Prepare meringue, stiff peaks
3. Combine both.
4. Cook pancakes