Fluffy yogurt pancakes
Small pancakes made with yogurt and milk, golden on both sides. Serve them with jam, fruit or a little icing sugar.
Classic method
Ingredients
- 200 g flour
- 1 egg
- 150 ml natural yogurt
- 150 ml milk
- 30 g sugar (2–3 level tbsp)
- 1 level tsp bicarbonate of soda (5 g)
- 1 pinch of Celtic sea salt
- A little oil for greasing the pan
- Icing sugar to serve, optional
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How to make it
- Mix the flour with the bicarbonate of soda, sugar and salt.
- Separately, whisk the egg with the yogurt and milk. Pour over the flour and stir briefly, just until combined. The batter should be thicker than one for thin crêpes.
- Heat a frying pan over a medium-low heat and grease it lightly with oil.
- Pour in small portions. Cook for 1–2 minutes, until bubbles appear and the edges firm up, then turn them over and cook for about another minute.
- Serve warm, with toppings of your choice.
Thermomix adaptation TM6
The TM6 makes the batter; the pancakes are cooked in a frying pan.
Ingredients
- 200 g flour
- 1 egg
- 150 ml natural yogurt
- 150 ml milk
- 30 g sugar (2–3 level tbsp)
- 1 level tsp bicarbonate of soda (5 g)
- 1 pinch of Celtic sea salt
- A little oil for greasing the pan
- Icing sugar to serve, optional
How to make it
- Put the egg, yogurt and milk into the mixing bowl: 10 sec / speed 4.
- Add the flour, bicarbonate of soda, sugar and salt: 10 sec / speed 3. Scrape the batter down from the sides of the mixing bowl with the spatula, with the appliance stopped, and mix for another 3 sec / speed 3 if needed.
- Transfer the batter and cook in a frying pan, following the steps of the classic method.
Estimated nutritional values*
Per serving: 1 small pancake out of 12.
- Energy
- approx. 90 kcal
- Protein
- approx. 3,2 g
- Carbohydrates
- approx. 16,3 g
- Fat
- approx. 1,5 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
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