My favorite pancake recipe thus far! Hearty pancakes but still moist and tender. These pancakes taste great with both traditional maple and fruit based syrups.
I adapted this recipe from Pioneer Woman http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/ and Alexandra Cooks http://www.alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/
| 1 cup whole white wheat flour |
| 1.5 cups all purpose flour |
| 2 tablespoons sugar |
| 1/2 tablespoon salt |
| 1 teaspoon baking soda |
| 1 teaspoon baking powder |
| 2 eggs, lightly beaten with fork |
| 1 cup milk, minus 2T plus 2T vinegar (sit 5 min) |
| 1 cup greek yogurt |
| 1/2 cup canola oil |
| 1/4 cup water |
Mix milk and vinegar, let sit for at least 5 minutes. Mix dry ingredients in large bowl. Make well in center. Add wet ingredients. Stir to combine. Use 2T measuring cup to cook pancakes. Makes 14-18 pancakes.
