Pretzel milk pancakes with whipped sweet yogurt
Pancakes
German cuisine
This is the story of me turning a pancake into pretzel…and then putting sweet yogurt on top so it tastes more like a yogurt covered pretzel. Do you love me? I love me…today, or actually yesterday. I made this yesterday. And ate it yesterday. So, here’s the thing about me and pretzels. I kind of don’t like pretzels all by themselves. And I’m talking specifically about the crunchy ones. The soft ones can be eaten plain, with mustard, without, ice cold, warm, whatever—I just love them. But, the crunchy ones? I dunno man, they’re kind of whatevs to me. Trader Joe’s (and I know this grocery store might be unavailable to some you and I think that’s sad) is the king of having a ridiculous variety of pretzel-covered options without having any plain pretzels. That place understands me well… This recipe starts with a very Momofuku-esque pretzel milk. The pretzels are toasted and then get a good soaking in milk. The shiny pretzel exterior fades and all of the pretzel-flavor transfer itself to the milk. When you remove the pretzels, the milk magically smells, tastes and even (sort of) looks like a pretzel. It’s genius. It’s amazing. It’s magic. And …
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