Vanilla Tang Cakes with Raspberries
Our Vanilla Cream On Top Yogurt replaces buttermilk in this super easy full-of-flavor pancake recipe. Try topping with our Whole Milk Vanilla Greek yogurt and fresh berries or other fruit. We recommend a cast-iron pan and butter for deep browning and even heat.
1 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 large egg
1 6 oz container Vanilla Cream On Top Yogurt
¼ cup whole milk
Butter for pan (grass-fed!)
- Preheat oven to warm.
- Whisk together yogurt, egg, and milk, then stir in flour, baking soda, and salt until it just smooth— don’t over mix batter. Let batter rest 10-15 minutes. Batter will be thick.
- Heat griddle or pan over medium heat. When a few drops of water scatter on the surface, the griddle is hot enough. Add a generous pat of butter to pan and let it foam.
- Working in batches, use ¼ cup measure to pour batter onto pan. Lift and rotate pan if necessary to spread thick batter. Lower heat to medium-low, and once bubbles appear on surface, flip. Cook until fully browned, about 1 minute more. Transfer to a heatproof plate in warmed oven and repeat until batter is gone.
- Serve with nut butters, real maple syrup, or as seen here, our Greek yogurt.
You can add just about anything to this sturdy batter—we recommend citrus zest, finely chopped nuts, fresh berries, minced banana, or even crumbled bacon.