Today, I made pancakes with yogurt and blueberries for breakfast. My daughter Chiara loves them, and she often makes them herself. Today we made them with yogurt, both as a filling and as an ingredient. They are delicious and stay soft for days. They are perfect for breakfast. Try them.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 125 g Greek yogurt
- 2 eggs
- 1 2/3 cups flour
- 1/4 cup sugar
- Half packet baking powder
- to taste vanilla
- 1/2 cup skim milk
- 1 pinch salt
Tools
- Bowl
- Pan
- Whisk
- Ladle
Steps
In a bowl pour the milk, yogurt, and eggs. Mix with a whisk. Add the sugar, then gradually the sifted flour, the Vanilla Extract, baking powder, and salt. Mix until all lumps are dissolved and it becomes a smooth batter. Heat a pan lightly greased, pour a ladle of mixture, and cook over medium heat until bubbles form, then flip the pancake and finish cooking in a few minutes.
Once cooled, wrap in foil. They stay soft for a couple of days.
