Ingredients
1 Egg
1 teaspoon Vanilla
1 container (6 Oz. Size) Vanilla-flavored Greek Yogurt
3/4 cups Milk (1%)
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 pinch Salt
1 Tablespoon Sugar
1 Tablespoon Unsalted Butter
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Controlled temperature for homemade yogurt fermentation
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Controlled temperature for homemade yogurt fermentation
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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In a large bowl, whisk together egg, vanilla, Greek yogurt and milk. In another bowl, combine flour, baking powder, baking soda, salt, and sugar. Fold dry ingredients into wet ingredients until just combined. Don't stir it too much. You will have a few small lumps and that's OK. Heat the butter in a griddle on medium-low heat until sizzling (but not burning). Ladle about 1/3 cup sized scoops of batter onto the griddle (leave plenty of space between them) and flatten the batter a bit so it is even consistency. Lower the heat to low and watch closely until the pancakes are bubbling around the edges. Flip them quickly and let the other side cook also. Remove from griddle and keep warm on a plate until ready to serve. Repeat cooking the rest of the batter. Serve with pure maple syrup, fresh fruit, or any type of jam you desire! Enjoy!