Iranian Yogurt Pancakes are tangy and deliciously different than American pancakes.
Iranian Yogurt Pancakes Not Quite As Sweet As American Pancakes
Don here. Did you know today is National Pancake Day? Yup. They have a day for everything. These Iranian Yogurt Pancakes are as easy as any pancake. They are a bit tangy and not quite as sweet as our traditional American Pancakes.
I have been reading about Afghanistan in a book by Edward Girardet who has spent the last 30 years covering the wars in Afghanistan. During the Soviet occupation he made clandestine trips into Afghanistan from Pakistan using Afghan guides. Along the way they would stop in villages or at farms and be fed by the locals. All of the meals included Nan, a bread made locally.
Last night I was searching our cookbooks for a Nan recipe, but alas, I couldn’t find one. I did find this interesting recipe for Iranian Yogurt Pancakes. Having only enough yogurt for a half recipe I plunged ahead and made them for this morning’s breakfast.
Check out the recipe.
For best results, you will need a good pancake griddle. We have and like both of these, but we love, love, love the Cuisinart Griddler.
Iranian Yogurt Pancakes Recipe
Iranian Yogurt Pancakes
Tangy, tasty pancakes
- 3/4 cup flour
- 1 tablespoon sugar
- 1 tablespoon Baking Soda
- pinch salt
- 6 tablespoons butter
- 2 eggs
- 1 cup plain Greek yogurt
Combine the dry ingredients (flour, sugar, baking soda, salt) and sift together into a small bowl.
- Melt the butter.
- Separate the eggs: yolks into a suitable mixing bowl big enough for the whole recipe; whites into a bowl to be beaten.
- Mix the yogurt into the slightly beaten egg yolks.
- Blend the dry ingredients into the yogurt-egg mixture.
- Beat the egg whites until they stand in peaks, and then fold them into the batter.
Drop the batter onto a hot, greased griddle. These pancakes both expand in diameter and puff up so leave plenty of space between them.
Cook over medium heat until bubbles form throughout (about 4-5 minutes); then turn the pancakes over and cook for a few minutes more.
- 10. Serve with your favorite breakfast meat, syrup, jam or other topping
These are very different from the traditional pancakes we usually make. The batter is thicker, too thick in fact, with the Greek yogurt to pour onto the griddle. So I added a little sour cream to get it to become less like biscuit dough and more like a batter. Still I spooned them on the griddle in globs. When they warmed, they rose high and spread wide, so leave more space between them than you think is needed. I also found that a bit lower temperature worked better to cook them through without burning. They were delightful. I had a few bites plain with just a dab of butter. Since I used Greek yogurt I think they had a stronger, heavier taste than traditional pancakes. Next time I’ll try this recipe with either plain regular yogurt or a mixture of plain and vanilla yogurt. Adding some fragrant apple syrup made for a delectable breakfast.
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Iranian Yogurt Pancakes Nutrition Information
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