Pancakes, from Julia Turshen’s small victories serves definitely 2, maybe 4
Ingredients:
- 3/4 c flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 eggs
- 1 tbsp sugar (brown is better)
- 1 cup yogurt or sour cream or ricotta or buttermilk
- butter for cooking and serving
-
toppings
Combine flour, baking soda, salt, sugar in a medium bowl. Add eggs and whisk. Stir in yogurt. It’s ok if the batter isn’t totally mixed – better undermixed than over-mixed. If batter is ridiculously thick, add a tbsp or so of water.
Heat cast iron pan on medium heat with 1 tbsp of butter. If a sprinkle of water in the pan dances, then it is ready. Add about 1/4 c of batter per pancake. Cook pancakes until small bubbles appear and underside is browned, about 1-2 minutes. Flip and cook until the second side is nicely browned and pancakes don’t look raw, about another minute or so.
Enjoy with butter, syrup, honey, peanut butter, fruit, more yogurt.