Ingredients small batch yogurt buttermilk pancakes
1 large egg
1/4 cup heavy whipping cream
1/4 cup + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk)
2 Tablespoons yogurt
1/2 teaspoon vanilla extract
1 Tablespoon sugar
2/3 cup all purpose flour
1/3 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon butter melted
how to make small batch yogurt buttermilk pancakes
In a large mixing bowl, combine the egg, whipping cream, milk, vanilla extract, yogurt, and sugar and whisk thoroughly until it has a soft pastel yellow color to it.
Add the flour, salt, baking powder baking soda, and melted butter, and whisk again just until the batter is smooth and no more.
On a well buttered griddle, well seasoned cast iron pan, or nonstick pan brought up to medium heat, pour the batter in 1/4 cupfuls and let the pancakes cook for about 3 minutes (or until most of the surface of the pancake forms bubbles) before flipping and letting them cook another 30 seconds or so. (It doesn't take long once you flip because you can't even flip a pancake without breaking it until it's almost cooked through.)
Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :)
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