Monday, June 21, 2010

Fluffy Yogurt Pancakes (for two)

This is probably an oxymoron - but I would call this a FAT Swedish Pancake (is that even possible?¡)  While Swedish pancakes are thin, tender, and crepe-like - these are FAT, tender, and like crepes on steroids.  This scaled down recipe is just enough for two (or one very hungry person).

When I saw this recipe on - I was really interested in comparing the texture of this pancake with my standard buttermilk pancake.  

The buttermilk pancake (recipe is HERE) is like a sponge, soaking up a hefty amount of syrup and butter and melting in your mouth.  My kids always loved that trait - a tool for more of the sweet stuff.

This pancake however, lets you take your time savoring it.  It doesn’t melt in a puddle of syrup.  It maintains it’s shape and texture, and has a distinct flavor.  It isn’t the flavor of sourdough (which is what I expected with the addition of yogurt).  It isn’t too “eggy” either.  I can’t describe it - you’ll have to be your own judge.

The original recipe (which I’ve included at the very bottom of the post) makes three times as much, and I have scaled it down to serve one or two people.   You really owe it to yourself to try it with the Thick & Creamy Maple Syrup (which is found HERE) that has just a hint of maple flavoring.

We had this on Father’s Day morning, and my ‘future-father’ son thought his Dad would have LOVED these.

For this smaller-size recipe, and a photo tutorial - go to:


  1. I should not have read your blog before having breakfast. I'm afraid my intended bowl of cereal simply won't measure up. Your pancakes look scrumptious. I hope you are having a great day. Blessings...Mary

  2. yum yum yummyyyyy
    So fabulous and looks really yummy, I LOVE pancakes.

  3. So where's the recipe, for these wonderful pancakes? Why are they categorized by Ptit Chef as a desert?