If you have a Falstaffian appetite for pancakes, then you should eat some Falstaff pancakes; below please find a recipe in handy snip-and-save format. (Good things to add to this recipe include: pecans, mashed bananas, chocolate chips, and frozen blueberries)
- 1 egg
- 1 cup plain yogurt
- ½ cup milk
- 1¼ cups flour
(optionally: ¾ cup flour and ¾ cup ground rolled oats)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. sugar
- 2 tbsp. olive oil
Beat 1 egg until much lighter in color. Whisk in 1 cup of plain yogurt and between ¼ cup and ½ cup of milk. (For very thick pancakes, use only ¼ cup milk; I generally use a little less than ½ cup milk.) Begin warming a griddle over medium heat.
In a separate bowl, mix 1¼ cups of flour, 2 tsp. sugar, 1 tsp. baking powder, and 1 tsp. salt. (If you’re feeling daring, replace ½ cup of the flour with ¾ cup of rolled oats that you’ve ground a bit with a mortar and pestle.)
Take 1 tsp. baking soda and break up any clumps. Mix this in with the egg, milk, and yogurt mixture. Gently beat the dry ingredients in little by little. It is okay to leave a few lumps, but do not overbeat. Finally, gently stir in 2 tbsp. olive oil.
Grease the griddle with a small amount of your preferred non-stick agent. ¼ cup of batter will make about a 4-inch pancake if your cakes are about the same consistency as mine (that is, if you used a little less than ½ cup milk). You’ll want to flip them when small bubbles start forming in the batter. Keep finished pancakes on a plate; they will stay warmer if you put the plate under a towel until you’re ready to serve.
Makes about 10 pancakes.