This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of stock, and two, even when I did find it, it was never organic. I discovered that yogurt is an excellent base for pancake batter, producing tender, golden results. Once we went vegan, I found that soy yogurt works just as well.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
Step 2
2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
Variations
Step 3
Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
Step 4
Fruity pancakes: Add a cup or so of thinly sliced fruits—one kind or a combination—to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
Step 5
Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
Step 6
Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.
