Pancakes with yogurt

Fluffy Yogurt Pancakes - A Quick and Delicious Treat

Who can resist a plate of fluffy, aromatic pancakes topped with jam? This simple yogurt pancake recipe is perfect for an energizing breakfast or a quick snack between meals. They are so easy to prepare that you'll be tempted to make them again and again. Let's get started!

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4 (about 12 pancakes)

Ingredients:

- 1 cup (about 130 g) of wheat flour
- 375 g of yogurt (you can use Greek yogurt for a creamier texture)
- 1 large egg
- 2 tablespoons of sugar (adjustable to taste)
- 1 tablespoon of oil (or melted butter for a richer flavor)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- A pinch of salt (about 1/4 teaspoon)

Preparation:

1. Preparing the ingredients: Start by gathering all the ingredients in one place. Make sure the yogurt is at room temperature, as this will help achieve a smoother batter.

2. Mixing the dry ingredients: In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar. Mix well with a whisk or spatula to ensure that all the dry ingredients are evenly distributed.

3. Adding the wet ingredients: In the center of the flour mixture, make a well and add the egg, yogurt, and oil (or melted butter). Use a whisk to mix the ingredients, being careful not to overmix the batter. If it seems too thick, you can add 2-3 tablespoons of milk to reach the desired consistency.

4. Heating the pan: Preheat a non-stick skillet over medium heat and add a little oil. It’s important not to let the pan get too hot, as the pancakes can burn quickly.

5. Cooking the pancakes: Use a small ladle or a larger spoon to pour the batter into the skillet. Leave enough space between pancakes, as they will spread while cooking. Cook for 2-3 minutes on each side until bubbles form on the surface and the edges turn lightly golden.

6. Serving: Once the pancakes are ready, remove them from the skillet and place them on a plate. You can serve them plain or top them with jam, maple syrup, fresh fruit, or a dollop of sour cream. A delicious variation is to drizzle them with a little honey and add some chopped nuts for extra crunch.

Practical tips:

- Vegan option: You can replace the egg with a ripe banana or 1/4 cup of applesauce. Also, use a plant-based yogurt.
- Various toppings: Instead of jam, experiment with flavored yogurt or chocolate sauce for a decadent dessert.
- Storage: Leftover pancakes can be stored in the fridge for 2-3 days or frozen. When you want to enjoy them, reheat in the oven or microwave.

Nutritional benefits: These yogurt pancakes are high in protein due to the yogurt, providing an extra dose of calcium. Wheat flour offers complex carbohydrates, ensuring you have energy throughout the day. Sugar can be reduced or replaced with natural sweeteners to make the recipe healthier.

Frequently asked questions:

- Can I use whole wheat flour? Yes, but you may need to adjust the liquid amount as whole wheat flour absorbs more moisture.
- What other ingredients can I add? You can add vanilla, cinnamon, chocolate chips, or fruit pieces to the batter to vary the flavor.

Personal story: I remember my first attempts at making pancakes. There were many soggy failures, but with each try, I learned something new. These yogurt pancakes are my favorites because they are quick, easy to make, and always receive compliments from family and friends.

In conclusion, this yogurt pancake recipe is not only simple and quick but also customizable. Whether you make them for breakfast, lunch, or dessert, these yogurt pancakes will bring a smile to anyone's face. So put on your apron and let’s get cooking!