Yogurt Pancakes
These delicious, fluffy yogurt pancakes look incredibly appetizing. Of course, they taste just as good as they look!
Servings: 12 pancakes
Ingredients
- 150 grams all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 medium egg
- 240 ml low-fat yogurt
- 30 ml water
Instructions
- In a bowl, combine the flour, sugar, baking powder, and baking soda. Briefly stir together with a spatula. Then add the egg, yogurt, and water and mix with the same spatula until you have a nice, thick batter.
- Heat a knob of butter in a skillet and scoop spoonfuls of batter into the pan using an ice-cream scoop. When small bubbles appear on the surface, flip the pancakes. Cook until golden brown on both sides.
- Serve the pancakes with a little powdered sugar, syrup, fruit, or savory toppings like cheese and bacon.
How to store
Didn’t finish all the pancakes? You can wrap them in aluminum foil and store in the fridge for 2 days. Or use an airtight container to store them in the freezer for up to 3 months.