Substituting Tofutti Sour Supreme for Vegan Vanilla Yogurt?
It's a pancake-type batter poured over cherries and then baked.
The batter ingredients are as follows:
1 c. vegan vanilla yogurt
3/4 c. plain or vanilla soymilk (I have vanilla soymilk)
1/2 c. sugar
2 tbsp maple syrup
1 tsp vanilla extract
1 c. all-purpose flour
2 tsp baking powder
1. The Sour Supreme is a bit thicker than the yogurt I generally get
2. I know I should probably add more vanilla, either soymilk, extract, or both
Any thoughts on how I can adjust the proportions so that the batter is of the right consistency?
ETA: Thanks all for your help! It's in the oven now. I went with ACV in vanilla soymilk and the batter seemed right, so we shall see...