Yogurt pancakes are a wonderful and adaptable breakfast choice, especially on mornings when you’re short on time but yet want something delicious that doesn’t need baking. They are the perfect breakfast item or brunch dessert due to their light sweetness and airy nature. Not to mention how quick and easy they are to make with only a few simple ingredients. Read this detailed recipe for pancakes and then whip up a batch of your own!
Recipe Items
One big egg, preferably at room temperature for easier mixing.
Three teaspoons of sugar (to make the pancakes sweeter)
To add a hint of scent, 8 grams of vanilla sugar
You may use vegetable or coconut oil, and you’ll need 2 teaspoons (plus more for cooking).
One hundred twenty-five grams of yoghurt, ideally plain or Greek for a velvetier texture.
Eighty milliliters of milk (to suit batter consistency)
One hundred and eighty grams of flour (ideally all-purpose, but whole wheat works too)
Pancakes get their fluffy, airy texture from baking powder, which is 10 grams.
(Optional) Caster Sugar for Dusting Over
Instructions
Fluff up the batter:
Beat eggs All of the Ingredients Mixed: Put the egg in a mixing basin after breaking it. Once the two types of sugar are well blended and a little foamy, whisk add 3 tablespoons of ordinary sugar and 8 grams of vanilla sugar. Pancakes will be fluffier as a consequence of the added air to the batter.
Combine Wet Substitutes: Incorporate 125g of yogurt, 80ml of milk, and 2 teaspoons of oil into the egg mixture thereafter. Combine all of the ingredients using a spatula or whisk until they are thoroughly combined. In addition to adding taste, the yogurt helps keep the pancakes moist.
Sift 10 grams of baking powder and 180 grams of flour into the wet mixture; add. Sifting the baking powder makes sure it doesn’t become lumpy and distributes it evenly. Mildly whisk the ingredients together until the batter is lump-free. Just mix until incorporated; being more thorough will result in pancakes that are tough.
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