Ingredients
For the batter:
- 250 ml yogurt (or 200 ml yogurt + 50 ml milk)
- 2 eggs
- 2 tbsp vegetable oil
- 2 tbsp sugar
- ½ tsp salt
- ½ tsp baking soda (or 1 tsp baking powder)
- 180-200 g flour
- 1 tsp vanilla sugar (optional)
Optional additions:
- ½ tsp cinnamon
- 1 tsp lemon or orange zest
- 1 tbsp honey (for a milder sweetness)
Preparation
Preparing the batter
- Pour the yogurt into a deep bowl, add the baking soda, mix, and let it sit for 2-3 minutes until it slightly foams.
- In a separate bowl, whisk the eggs, sugar, salt, and vanilla sugar until the mixture becomes airy.
- Add the yogurt, then the vegetable oil, and mix again.
- Sift the flour and gradually add it while stirring until a uniform batter forms—not too liquid and not too thick.
Cooking the pancakes
- Heat a pan well and lightly grease it.
- Pour one ladle of batter onto the pan and spread it in a circular motion.
- Cook for 1-2 minutes until bubbles appear on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter.
Final touches
- Arrange the pancakes on a plate and optionally drizzle with honey, chocolate, or powdered sugar.
- Serve with fresh fruits, jam, sour cream, or chocolate cream.
Tips
- For even softer pancakes, let the batter rest for 10-15 minutes before cooking.
- You can substitute yogurt with sour cream in a 150 ml sour cream + 100 ml milk ratio.
- If you love fragrant pancakes, add lemon or orange zest.
- These pancakes are perfect for both breakfast and a snack.