These are incredibly soft and squishy. Full of flavor and bubbles. Great with jam, honey, fruit… But beware… one portion is never enough. And they are a great way to use a spare yogurt nearing its shelf life end.
Yogurt Pancakes:
- 150-200 g or 0.4-0.5 lb white yogurt (or just one standard tub. The servings vary country to country)
- 150-200 g or 0.4-0.5 lb wheat flour (simply use the same weight as the yogurt)
- 150-200 g or 0.4-0.5 lb milk (same as yogurt)
- 2 tablespoons sugar or more
- 2-3 eggs
- 1 teaspoon baking powder
- spices (vanilla, cinnamon, citrus zest…)
- 1 pinch salt
Put a pan on medium heat. While it heatnes up, whisk the ingredients together. You don’t need to worry about some special steps, just mix. The resulting batter should be smooth and thick as the yogurt you used. I prefer 100% wholemeal wheat flour in this recipe. The batter is moist and flavorful enough to cover the flour’s coarse and gritty texture. The wholemeal flour will give the pancakes additional flavor.
Pour a tablespoon of oil into the pan and start frying the pancakes. Make sure the pan is not too hot and remember to have a lot of space between the pancakes. They need time to cook through and too much heat would make them burn on the outside and have a raw layer of batter in the inside. Once you see big bubbles in the batter, it is time to flip.
How is your sweet tooth?
The amount of sugar in this recipe is rather low. We are not fans of sweet pancakes when we eat them with jam or other very sweet toppings. Too much sugar in the batter can also cause ugly burning of the pancakes on the pan. But you certainly feel free to experiment and add a few more spoons. Or use no sugar at all and enjoy the pancakes with some bacon or cheese.
The size matters:
These pancakes are thick and take more time to cook than crepes. Flipping them is always the most critical moment. If your morning coffee did not wake you up, this rush of adrenaline will. For the beginner cooks, I recommend making many small pancakes and avoid the lure of wide ones. Use just one table spoon of batter for each and practice the flipping.
Use any spare yogurt:
The plan white yogurt is the best choice. I made this recipe when I was learning how to make a homemade yogurt. The first batches were often too acidic and we used them as ingredients for other meals. But this is a frequent breakfast choice in our home and sometimes we have just sweetend and flavored yogurts at home. The pancakes are great with any of them. Vanilla or chocolate in the yogurt even enhances the pancakes.
Glenn's Nest 