PUFFED GREEK YOGURT PANCAKE
Try our Puffed Greek Yogurt Pancake, using Oikos Greek Yogurt as a substitute ingredient for your recipes.
Prep time: 15 minutes
Cook time: 20-25 minutes
Yields: 6 servings
BREAKFAST
INGREDIENTS
- 2 Tablespoons butter
- 3 eggs
- ¾ cup all-purpose flour
- ⅔ cup (or a 5.3oz container) Oikos® Plain Greek Yogurt
- 2 Tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- Pinch salt
- Confectioners’ sugar
DIRECTIONS
- Heat the oven to 400°F. Place the butter into a 10-inch nonstick oven-to-table sauté pan and place in the oven.
- In a blender, combine the eggs, flour, yogurt, sugar, vanilla extract and salt and blend on medium-high speed until well mixed.
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat the bottom completely. Pour the batter into the hot pan and return the pan to the oven. Bake until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire pancake from the pan. Sprinkle with the confectioners’ sugar and cut into wedges.
STRAWBERRY AND CREAM
- Slice 1 pint of strawberries and sprinkle with 2 to 3 Tablespoons granulated sugar. Serve with the pancake and a dollop of Oikos Strawberry Greek Nonfat Yogurt (mixed before using).
