Pancakes with yogurt
Description
Pancakes made with yogurt base turn out slightly denser, but extremely appetizing and filling. Be sure to add a little hot water — this helps gluten activate faster in the batter, preventing the pancakes from tearing when flipping. Alternatively, you can add cold water and let the batter rest for 15–30 minutes. Choose whichever preparation method suits you better. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Bring the eggs and yogurt to room temperature by letting them sit for half an hour before starting to make the pancakes.
- 2
Step 2
Beat the chicken eggs into a deep bowl or salad bowl, add salt and granulated sugar. Optionally, add a couple of pinches of vanilla sugar, ground cinnamon, or other sweet spices and seasonings. Beat thoroughly for 1-2 minutes.
- 3
Step 3
Pour in the milk and add the plain yogurt. But if you have strawberry or banana yogurt on hand, feel free to use that as well. Sometimes there are leftover sweetened yogurt remnants from breakfast. Gently mix everything together.
- 4
Step 4
Add the wheat flour in parts and mix it into the mixture without beating to avoid lumps. Then pour in the boiling water and vegetable oil. Reserve a little oil for greasing the pan. Gently stir the contents in the container to obtain a smooth, slightly runny batter.
- 5
Step 5
Heat a skillet on the stove and grease the bottom with oil for the first time. Pour in half a ladle of batter and spread it evenly. Cook the pancake for 1–2 minutes on each side over medium heat. If the edges start to burn while the center remains undercooked, reduce the heat. Conversely, adjust as needed!
- 6
Step 6
Place the delicious pancakes on a plate and serve hot with any jam, jelly, cottage cheese, etc. Enjoy your meal!