WISCONSIN DINER GRIDDLE CAKES
Made with strawberry yogurt and buttermilk, these are light and tender and very flavorful. Have also tried with vanilla yogurt, also delicious. From the Wisconsin Milk Marketing Board, changed to my tastes. In Wisconsin these would be served with butter and real maple syrup.
Provided by Kaarin
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- Combine first five dry ingredients.
- In another bowl whisk the egg, yogurt, buttermilk and melted butter. Add the dry ingredients, stirring just until combined.
- Heat griddle and 1 tablespoons butter over medium-low heat.
- Pour 1/4 cup batter onto griddle for each pancake. Cook 2 minutes, until golden (these won't bubble as much as regular pancakes so watch closely), flip and cook 2 minutes more, until the center springs back when pressed.
- Use additional 1 tablespoons butter to grease griddle for next batch, if necessary.
Nutrition Facts : Calories 100.5, Fat 4.7, SaturatedFat 2.8, Cholesterol 29.2, Sodium 167.9, Carbohydrate 11.9, Fiber 0.3, Sugar 2.1, Protein 2.8
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