Iranian Yogurt Pancakes are tangy and deliciously different than American pancakes. You will be sitting down to eat in 20 minutes or less.
Did you know September 26 is National Pancake Day? Yup. They have a day for everything. These Iranian Yogurt Pancakes are as easy as any pancake. The yogurt makes them a bit tangy. I think you will love them.
Why Iranian Pancakes?
I have been reading a book about Afghanistan 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 Afghani guides. Along the way they would stop in villages or at farms and the locals would provide food to him. All of the meals included Nan, a spongy Middle Eastern bread.
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 in The New York Times Bread and Soup Cookbook (great cookbook!) Having only enough yogurt for a half recipe I plunged ahead and made them for this morning’s breakfast.
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. I thinned the batter by adding a little sour cream. This made it 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 than normal for pancakes (300F vs. 350F) 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 this a delectable breakfast.
What You Need
For best results, you will need a good pancake griddle. We have and like both of these, but we love, love, love the Griddler.
Iranian Yogurt Pancakes Recipe
Iranian Yogurt Pancakes
Tangy, tasty pancakes
- 3/4 cup flour
- 1 tablespoon sugar
- 1 tablespoon baking soda
- 1 pinch salt
- 6 tablespoons butter
- 2 eggs (separated)
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
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 gently fold them into the batter.
Drop the batter onto a hot, greased griddle (about 300F degrees). 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.
Serve with your favorite breakfast meat, syrup, jam or other topping
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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