I’m addicted.  I started making these about three weeks ago, and I keep making them.  Even... when I’m home alone, eating breakfast all by myself.  I admit it, it’s true.

They aren’t bad for you, but they taste like they must be.  No oil, no butter (except a little to cook them in).  And what’s more, they’re easy to make out of local ingredients!

I promised some new friends that I’d post a recipe for these, so here they are... mmmmm... in all their goodness!

This is our featured One Local Summer meal this week.

Scrumptious Yogurt Pancakes

Ingredients.

1/2 c. all-purpose flour (slightly more if you like thicker pancakes)

1 1/2 T sugar

1 t salt

1/2 t baking soda

2 large eggs

1 c yogurt (vanilla or plain)

1 t vanilla (leave out if using vanilla yogurt)

Steps.

1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda).

2.  In another bowl, whisk together wet ingredients, just until mixture is a uniform color.  Lumps are fine.

3. Pour the dry ingredients into the wet ingredients (eggs, vanilla, yogurt) and whisk just until mixed.  Lumps are fine.

4. Let mixture sit for several minutes to several hours, depending on your time frame.  The ideal would be to have bubbles form from the baking soda reacting with the yogurt (see photo below).

5.  Coat with butter a pre-warmed pan, on med-low heat. 

6.  Use a 1/2 c measuring cup to pour pancakes onto pan.

7.  Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).

8. Turn over the pancakes once the bubbles begin to become solidified.  The second side will take less than half the cooking time as the first.

9.  Served here topped with frozen local berries warmed with a bit of syrup.

Makes 8 good-sized pancakes, enough for 2 people.