For breakfast or a snack, there’s nothing better than a treat that’s both delicious and refreshing. Just like these pancakes accompanied by a delightful Greek yogurt cream and berries. The pancakes I propose in this recipe are a lighter version because they do not contain butter, very fast and simplified, compared to the original one, considering that in Italy it is not easy to find buttermilk, one of the essential ingredients for their preparation (which can still be easily made at home). We can also prepare them for a birthday, an important lunch, or for unexpected guests. I suggest using thick yogurt, like Greek yogurt, to get a firm cream that does not slide off the pancakes. It is generally advised to eat pancakes immediately, but I find them good even when cold.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 14/15 pancakes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Eggs (medium)
- 1 teaspoon Baking powder (level)
- 1 pinch Baking soda
- 1 pinch Salt
- 1 teaspoon Honey (liquid)
- as needed Lemon zest (grated)
- as needed Powdered sugar
- 10.5 oz Greek yogurt
- 1 tablespoon Honey (liquid)
- as needed Berries (or other fresh fruit to taste)
- as needed Orange zest
Tools
- 1 Griddle
Preparation
Berries can be replaced with washed and chopped fresh fruit. Honey can be replaced with sugar or another sweetener.
Prepare the cream. In a bowl, place the Greek yogurt (strained of any whey), the tablespoon of honey (if it’s thick, melt it in a bain-marie for a few seconds), and the grated zest of an orange. Mix the ingredients to blend them. Wash the fruit under running water, dry it, and set it aside.
Prepare the pancakes. Sift together the flour and baking powder. Add the baking soda and a pinch of salt. Add the whole eggs (slightly beaten), milk, a teaspoon of honey, and the grated lemon zest. Mix with a steel whisk until you get a smooth and semi-thick batter.
Heat a 5-inch diameter non-stick pan very well, pour in 2 generous tablespoons of batter and let it cook for about a minute or until the pancake detaches from the bottom.
Note that since neither butter is present in this version, neither in the batter nor for cooking, it is important that the pan is non-stick to prevent the pancakes from sticking to the bottom and risking ending up with scrambled and crumbled pancakes while trying to detach them.
Flip it over to the other side with a spatula and let it cook for a few more seconds. Continue until all the batter is used up. Stack the pancakes once cooked; they will stay warm for longer.
On each pancake, place a spoonful of yogurt cream, fresh fruit chunks or berries, sprinkle with plenty of powdered sugar, and serve these delightful pancakes.
