Basic Yoghurt Pancakes

Ingredients for Basic Yoghurt Pancakes

• 250g whole-wheat pastry flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

• 2 tablespoons ground flaxseeds, optional

• 210g low-fat yoghurt or soy yoghurt

• 300 to 350ml low-fat milk or rice milk

• 2 tablespoons nonhydrogenated margarine

• Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

1. Combine the flour, baking powder, bicarbonate of soda, and flaxseeds, if using, in a mixing bowl. Make a well in the centre and pour in the yoghurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.

2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.

Multigrain: Substitute 60 to 90g the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 60 to 90g .

Fruity pancakes: Add a cup or so of thinly sliced fruits—one kind or a combination—to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.

Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.

Banana-nut: Add 1 medium thinly sliced banana, 40 to 80g finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

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