| 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. |
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