WHITE WHOLE WHEAT PANCAKES WITH YOGURT BATTER

Steps:

• Step 1: Warm heavy nonstick, or other appropriate surface on Medium Heat. Make sure oven is set to warm (as low as possible). Step 2: Mix Dry Ingredients (flour,sugar,baking powder,soda,salt) in small bowl. Wisk these dry ingredients together to especially ensure the baking powder and soda are thoroughly and evenly distributed. Step 3: Thoroughly beat the egg into the med/large bowl. Add the rest of the Wet Ingredients (milk,yogurt,vanilla), and mix thoroughly. Step 4: Test the surface temperature of your pans by splashing drops of water onto the surface of the pans. If the drops immediately "dance" or "skip" across the surface, it is too hot. If the drops quickly bubble and sizzle, it is the proper temperature. Step 5: Add the entire bowl of dry to the wet. Quickly but thoroughly mix all with a wisk. The wisk may begin to clog, but should clear up shortly. As soon as the wisk begins to unclog itself from stirring, the batter is ready. Approx 15-30 strokes maximum. You will see small clumps, not big ones (1/4 inch clump is okay). Batter is VERY THICK. Dont overmix. Step 6: Do not rest batter. Immediately spoon onto preheated, slightly buttered skillet or pans. Spoon approximately 1/8 of batter (3-4 inches wide) per pancake. The batter will double or triple in size as it cooks. Spread batter to approx 1/2 inch thick, or wiggle pan to flatten mound slightly. Step 7: Pancakes are ready to flip when bubbles are coming through top; and edges are slightly dry (losing their shine). Monitor pan temperature to maintain approx 2 minutes per side until proper brownness. Keep pancakes (unstacked) in warmed oven until all batches are done. Serves approx 8 or 9 pancakes with a drizzle of syrup/butter mixture. GWP2009-4-15