
260 gr all purpose flour | |
2 eggs | |
150 gr plain Greek yogurt | |
290 ml full fat milk | |
2 tbsp brown sugar | |
2 tsp baking powder |
1. | Whisk flour and baking powder, in a medium bowl. |
2. | In another bowl, whisk sugar with eggs. Add yogurt and milk and mix again. |
3. | Mix in wet and dry ingredients and whisk just to combine. Don’t over whisk. |
4. | Put mixture in the fridge for half an hour. |
5. | Heat a large skillet over medium heat. Lightly brush skillet with melted butter. Gently spread the batter into small circles. |
6. | When edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another minute or until lightly browned and cooked in the middle. |
7. | Serve immediately with honey, yogurt and fruits. |
Leave a Reply