For breakfast or a snack, there’s nothing better than a treat that’s both indulgent and fresh. Just like these pancakes accompanied by a delicious Greek yogurt cream and berries. The pancakes I propose in this recipe are a lighter version because they contain no butter, very quick and simplified, compared to the original, considering that in Italy it’s not easy to find buttermilk, one of the fundamental 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 a thick yogurt, like Greek yogurt, to get a firm cream that doesn’t slide off the pancakes. Generally, it’s recommended to eat pancakes right away, but I find them good even cold.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 14/15 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Eggs (medium)
- 1 tsp Baking powder (level)
- 1 pinch Baking soda
- 1 pinch Fine salt
- 1 tsp Honey (fluid)
- to taste Lemon zest (grated)
- to taste Powdered sugar
- 10.5 oz Greek yogurt
- 1 tbsp fluid honey (or maple syrup)
- to taste Berries (or other fresh fruit as desired)
- to taste Orange zest
Tools
- 1 Griddle
Preparation
Berries can be replaced with fresh fruit washed and cut into large chunks. Honey can be replaced with sugar or another sweetener.
Prepare the cream. In a bowl, put the Greek yogurt (drained 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 combine. Wash the fruit under running water, dry it, and set it aside.
Prepare the pancakes. Sift the flour and baking powder together. Add the baking soda and pinch of salt. Add the whole eggs (slightly beaten), milk, teaspoon of honey, and grated lemon zest. Mix with a steel whisk until you get a smooth and semi-dense batter.
Heat a non-stick skillet with a diameter of 5 inches 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 in this version, there is no butter either in the batter or for cooking, so it is important that the skillet is non-stick to avoid the pancakes from sticking to the bottom of the pan and ending up scrambled and crumbled when trying to detach them.
Flip it to the other side with a spatula and let it cook for a few more seconds. Continue until the batter is finished. Stack the pancakes once cooked; they will stay warm longer.
On each pancake, put a spoonful of yogurt cream, fresh fruit cut into big chunks or berries, sprinkle with plenty of powdered sugar, and serve these delicious treats.
