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7 Days of Substitution Day 7: A Fit of Joy for Flapjacks!

By Stonyfield Mairead
November 21, 2015
Cooking

BUTTERMILK_feature

If you’re looking to swap out some ingredients for a healthier option, or maybe you just ran out of an ingredient that yogurt can replace – look no further. Stonyfield has you covered. This is the last day of 7 days of substitution, the day when you become a breakfast champion.

Okay, admittedly, I really wanted to use the word flapjack. My mom would make pancakes for us as kids quite often, mostly because I would ask for “Breakfast for Dinner” quite frequently. As we got older, the idea of pancakes started to change.

Do you have that sibling who likes to create their own recipes? They think it’s a breeze and that whatever they concoct will be put on a shelf next to the works of Emeril or Julia Child…Yes, I have one – it’s one of my older brothers. When he first decided he was going to make the best pancakes ever, he saw that the recipe called for buttermilk. He called out to my mom asking what it was and she said he could use vinegar in some milk instead. He then poured both ingredients in separately, along with some other “creative” ingredients. The outcome was not pancakes…it was something more ball-like than flat – and something that we didn’t want to try.

So if you’re this sibling, or know of one – save them the embarrassment and give them this recipe. This recipe will make anyone look like a golden beam of sunlight. And remember, you can always substitute buttermilk with yogurt and milk.

Pumpkin Pancakes

2 c unbleached all-purpose flour
1/2 c sugar
1/2 t salt
2 t baking powder
2 t baking soda
1/2 t cinnamon
1/2 t vanilla
3 eggs
1 c Stonyfield Organic Whole Milk Plain Yogurt
3/4 c Stonyfield Organic Milk
1 c pumpkin (canned)

Preparation

Step 1

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.

Step 2

In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin purée.

Step 3

Mix well.

Step 4

Pour the egg mixture into the flour mixture and stir until just blended.

Step 5

Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.

Step 6

Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

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