Making yogurt cake? Fun. Making nothing but yogurt cake? Not fun. So, in the interest of variety, I have made... Yogurt cake. But this time, its yogurt PANcake! I just adapted a normal pancake recipe I found somewhere or other (I forget, fogive me!)
You see, I was thinking about buttermilk pancakes after reading a post about them on a food blog earlier. I've never had a homemade buttermilk pancake, and if I've had one at a restaurant it doesn't matter, as I have never had a restaurant pancake I liked. But they're supposed to be really good, right? With buttermilk? I don't have buttermilk. I don't even have milk. But I do have yogurt. Suddenly, I wanted to eat pancakes. Pancakes with yogurt in them. This is new for me-I've never been a huge fan of pancakes, except the ones my parents sometimes make, most notably my step-dad's amazing cornmeal pancakes. Since living on my own (a few years now) I haven't made pancakes once. I have a feeling that its going to be very different from this point on.
I didn't take pictures, I'm sorry. But I'm thinking I'll be making these again, and next time there WILL be photographs.
I've got to say this was a nice change from ham sandwiches.
Yogurt Pancakes
1 1/4 cups all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/2 cup plain yogurt
1 egg
3 tbsp butter, melted
Mix dry ingredients together, then mix in remaining one at a time. Fry on medium heat in a greased pan until golden brown, then flip, brown the other side. You know how to cook pancakes, right?
These pancakes turned out really nice. Very tangy. I think they'd be really good with fruit in them, or with a flavoured yogurt. If you want less tang, though, or a thinner batter, just replace some of the yogurt with milk. However much you want. In fact, if you aren't sure about super tangy pancakes, I would reccomend that. Me? I love the tang.
Tuesday, April 8, 2008
Saturday, April 5, 2008
Yogurt Cake with Cheese, Take Two... Without Yogurt
Yes, a yogurt cake without yogurt! And its savoury too, so there is also the question of whether it can be called a cake. Un-yogurt non-cake...
This one is tasty! I like it a lot better than the first cheese attempt.
Un-Yogurt Cake with Cheese:
1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup cream cheese
1/4 cup sour cream
1 tsp honey
3 large eggs
1 1/2 cups all purpose flour (I used Nutri)
seasonings to taste (curry, chili, salt, pepper, onion and/or garlic powder...)
2 tsps baking powder
1/4 cup vegetable oil
cheddar cheese to taste
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together soft cheeses and sour cream, then whisk in eggs. Add flour, baking powder, and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then mix in cheddar cheese and pour into pan. Sprinkle with more cheese. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: Just a matter of flavour. I'd like to use smoked cheddar and parmesan perhaps, but first I have to buy them.
Adding the eggs
Dry ingredients
Mixie mixie
After adding the oil it looks exactly the same
Me remembering finally to put some seasonings in
Cheese
Mix
Baked
This one is tasty! I like it a lot better than the first cheese attempt.
Un-Yogurt Cake with Cheese:
1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup cream cheese
1/4 cup sour cream
1 tsp honey
3 large eggs
1 1/2 cups all purpose flour (I used Nutri)
seasonings to taste (curry, chili, salt, pepper, onion and/or garlic powder...)
2 tsps baking powder
1/4 cup vegetable oil
cheddar cheese to taste
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together soft cheeses and sour cream, then whisk in eggs. Add flour, baking powder, and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then mix in cheddar cheese and pour into pan. Sprinkle with more cheese. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: Just a matter of flavour. I'd like to use smoked cheddar and parmesan perhaps, but first I have to buy them.
Adding the eggs
Dry ingredients
Mixie mixie
After adding the oil it looks exactly the same
Me remembering finally to put some seasonings in
Cheese
Mix
Baked
Friday, April 4, 2008
Yogurt Cake Ideas
Ok, here is where I take suggestions as to new variations to try. Leave a comment if you have an idea! Or, if you've just been hankering for one you've tried already and think I ought to know how good it was, you can mention that too.
Wednesday, April 2, 2008
Yogurt Cake with Banana
This actually turned out lighter than banana bread. I used Robin Hood "Nutri" flour which is white with bran added back in, in place of half the all-purpose flour. My bananas weren't ripe enough (you want then to be really ripe), but I won't have another chance to bake for a little while so I went ahead anyways. Still turned out pretty good although I got banana chunks rather than banana mush.
Yogurt Cake with Banana:
2 ripe bananas
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
cardamon to taste
2 tsps baking powder
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, squish banana with your whisk, then whisk together with yogurt and sugar, then whisk in eggs. Add flour, baking powder, and cardamon, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: 1 cup nutri, 1/2 cup oatmeal.
Pictures!
Banana, yogurt and sugar: Stop! If you taste it now, you will wonder why you have to add anything else! But if you take this to the couch and eat it with a spoon or possibly by sticking your face in the bowl, what will you do tomorrow when you don't have banana cake? Quickly add the eggs before you lose control.
Adding the eggs:
Dry ingredients:
Mixed:
Adding the oil:
Mixed:
Baked!
Yogurt Cake with Banana:
2 ripe bananas
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
cardamon to taste
2 tsps baking powder
1/4 cup vegetable oil
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, squish banana with your whisk, then whisk together with yogurt and sugar, then whisk in eggs. Add flour, baking powder, and cardamon, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: 1 cup nutri, 1/2 cup oatmeal.
Pictures!
Banana, yogurt and sugar: Stop! If you taste it now, you will wonder why you have to add anything else! But if you take this to the couch and eat it with a spoon or possibly by sticking your face in the bowl, what will you do tomorrow when you don't have banana cake? Quickly add the eggs before you lose control.
Adding the eggs:
Dry ingredients:
Mixed:
Adding the oil:
Mixed:
Baked!
Peanut Butter Yogurt Cake with Chocolate Chunks
This one is a request. If you like, you might try using Nutella or any other nut butter you enjoy. If you use Nutella you'd probably omitt the cocoa. I've mentioned before that I like to use chopped up dark chocolate bars and cacao nibs instead of chocolate chips.
Peanut Butter Yogurt Cake with Chocolate Chunks:
1 cup or more peanut butter
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
1 tbsp cocoa
1 tsp salt
2 tsps baking powder
1/4 cup vegetable oil
chocolate chunks to taste
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peanut butter, yogurt and sugar, then whisk in eggs. Add flour, cocoa, salt, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate and cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Adding the eggs:
Dry ingredients:
After mixing in the oil:
Adding chocolate:
Baked!
Peanut Butter Yogurt Cake with Chocolate Chunks:
1 cup or more peanut butter
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
1 tbsp cocoa
1 tsp salt
2 tsps baking powder
1/4 cup vegetable oil
chocolate chunks to taste
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peanut butter, yogurt and sugar, then whisk in eggs. Add flour, cocoa, salt, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate and cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Adding the eggs:
Dry ingredients:
After mixing in the oil:
Adding chocolate:
Baked!
Chocolate Yogurt Cake
Mmmm chocolatey goodness. I have yet to force this on my poor test subjects, but its coming. Oh, its coming. This is also the first cake after deciding to blog about it, so there is suddenly a whole whack of photos.
Chocolate Yogurt Cake:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
3 tbsp cocoa (be generous)
2 tsps baking powder
spices to taste (chili, cinnamon, cardamon, nutmeg, allspice, cloves...)
1/4 cup vegetable oil
chocolate to taste, melted (I used 225g)
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate, and then the cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
For me the chili is really important here. I like my chocolate spicey. Next time I might use more chocolate, maybe twice as much. They're plenty chocolatey as is, but I want to push the limits. At first I only used one tablespoon of cocoa (silly me) and on tasting it later I added more. And more chili too. I was actually fairly conservative with the spices since I'm not baking just for myself, but if the guinea pigs like it then next time I'll go all out.
After adding the oil:
Adding the chocolate:
Cacao nibs:
In the tin:
After cooling the batter firmed up a bit but was still easy to spoon:
After baking:
Yum!
Chocolate Yogurt Cake:
1 tsp vanilla extract
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
3 tbsp cocoa (be generous)
2 tsps baking powder
spices to taste (chili, cinnamon, cardamon, nutmeg, allspice, cloves...)
1/4 cup vegetable oil
chocolate to taste, melted (I used 225g)
a handful of toasted cacao nibs
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together vanilla, yogurt and sugar, then whisk in eggs. Add flour, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate, and then the cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
For me the chili is really important here. I like my chocolate spicey. Next time I might use more chocolate, maybe twice as much. They're plenty chocolatey as is, but I want to push the limits. At first I only used one tablespoon of cocoa (silly me) and on tasting it later I added more. And more chili too. I was actually fairly conservative with the spices since I'm not baking just for myself, but if the guinea pigs like it then next time I'll go all out.
After adding the oil:
Adding the chocolate:
Cacao nibs:
In the tin:
After cooling the batter firmed up a bit but was still easy to spoon:
After baking:
Yum!
Yogurt Cake with Bacon
Bacon! Yes! This one was a smashing success. Another savoury version.
I made double this recipe, and had about a 250g hunk of side bacon. With the fat mainly trimmed more like 200g. I'd say don't use less than that, maybe use more. I sprinkled it with hemp seeds which were nice but sesame would do just as well. Maybe toast them first.
Yogurt Cake with Bacon:
3/4 cup plain yogurt
2 tbsp sugar (still using dark brown sugar)
3 large eggs
1 1/4 cups all purpose flour
1/4 cup cornmeal
2 tsps baking powder
seasonings to taste (onion and garlic powders, salt, chili, curry, pepper, whatever you like)
1/4 cup vegetable oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/2 or 1 green onion, chopped
a hunk of bacon, trimmed and cubed (100g-200g)
hemp or sesame seeds
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, cornmeal, baking powder and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then add the peppers and onion. Fry the bacon a bit to brown it slightly and reduce some of the fat, then add it too and pour batter into pan. Toast seeds (or not) and sprinkle. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: I wonder what would happen if I used cottage cheese or something instead of yogurt.
Pictures!
I made double this recipe, and had about a 250g hunk of side bacon. With the fat mainly trimmed more like 200g. I'd say don't use less than that, maybe use more. I sprinkled it with hemp seeds which were nice but sesame would do just as well. Maybe toast them first.
Yogurt Cake with Bacon:
3/4 cup plain yogurt
2 tbsp sugar (still using dark brown sugar)
3 large eggs
1 1/4 cups all purpose flour
1/4 cup cornmeal
2 tsps baking powder
seasonings to taste (onion and garlic powders, salt, chili, curry, pepper, whatever you like)
1/4 cup vegetable oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/2 or 1 green onion, chopped
a hunk of bacon, trimmed and cubed (100g-200g)
hemp or sesame seeds
Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, cornmeal, baking powder and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly, then add the peppers and onion. Fry the bacon a bit to brown it slightly and reduce some of the fat, then add it too and pour batter into pan. Toast seeds (or not) and sprinkle. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)
Next time: I wonder what would happen if I used cottage cheese or something instead of yogurt.
Pictures!
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