Sunday, September 11, 2011

Yoghurt Pancakes

This morning Brenda cooked up delicious yoghurt pancakes with freshly made yoghurt from our RAW milk. She topped the fluffy golden cakes off with a sweet honey peach sauce to match. Try the recipe out yourself. The yoghurt causes them to turn out much lighter and less stomach packing than the regular flour heavy recipe.

Yoghurt Pancakes
Yields 16 Pancakes

2 cups all purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 Tbsp. raw sugar
1 tsp. salt
1 cup plain raw milk yoghurt (or substitute pasturized whole milk yogurt)
1 cup raw milk (raw milk is preferred but not necessary)
2 eggs, slightly beaten
1/2 cup butter, melted

In a large bowl sift together flour, baking soda, baking powder, sugar, and salt.

In a seperate bowl, combine yoghurt, milk and eggs. Stir in the butter. Pour the liquids into the dry ingredients. Mix just until dampened.

Pour 1/4 cup batter on a hot, buttered girddle for each pancake.

Cook until lightly golden on each side.

Yields 1 quart

1/4 – 1/2 cup good quality commercial whole milk plain yogurt, or yogurt from a previous batch
1 quart whole milk, can be pasteurized, but preferably non-homogenized
a candy thermometer
If you’re using raw milk please see alternative directions below…
The final product will be thinner than commercial yogurt, but is easy to make. Gently heat the milk to 180 degrees. Stir in the yogurt and place in a shallow glass, enamel or stainless steel container. Cover the container and place in a warm oven (about 150 degrees, or a gas oven with pilot light) overnight. In the morning, transfer to the refrigerator. Throughout the day you may want to drain some of the excess whey off the yogurt.
Using RAW milk
Place the quart of milk in double boiler and heat to 110 degrees. Remove 2 tablespoons of the warm milk and add it to 1 tablespoon yogurt (commercial or from the previous batch). Stir well and pour into a quart sized wide-mouth mason jar. Add a further 2 tablespoons plus 2 teaspoons yogurt to the jar and stir well. Add the rest of the warmed milk. Cover tightly and place in a dehydrator set at 95 degrees for 8-12 hours (in your turned off oven with the oven light on will also work or a well insulated bag or even a few scarves and hats wrapped around your jars!!). Transfer to the refrigerator.

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