Thanks, Ina Garten! I messed up a batch of homemade yogurt this weekend because I added almond milk instead of water to try and make it thicker and it turned out a little sour. Whoops. Oh well, turn it into pancakes, I say!
Surprisingly, I had all of these ingredients except baking powder on hand; since the amount of baking powder was pretty nominal, I just added a dash of baking soda (which I always have in the fridge to keep it fresh!) instead with no adverse effects. Oh, I also didn’t have any regular milk, so I used the aforementioned almond milk.
I don’t like baking, so I don’t keep a lot of flour and sugar on hand, but since I only had a little less than half a cup of almond milk, I halved the recipe and it provided the perfect amount of pancakes for two people. I also added walnuts and chocolate chips to some of the pancakes once they were in the pan. Cast iron is so awesome. The key is to BE PATIENT, which I am not, usually, but after a couple years of using my awesome Ikea Senior blue enameled cast iron pans (I will never be rich enough to afford Le Creuset), I have learned how to make perfect omelets and eggs over easy.