Here I am back again!
I come back from holidays with a soft mood, so I choose my yogurt pancakes recipe to restart publishing…
Every year mass media recommend to return to work little by little, not to suffer from ‘post-vacation blues’, vanishing in a few days all the positive effects of the just ended holidays (I hope yours were wonderful and very relaxing).
Unfortunately, in real life and in most cases, it’s impossible to follow this purpose.
However, luckily, at least in your kitchen you can take it easy and allow yourself something good without working too hard, so these yogurt pancakes are just right for you!
Before showing the recipe, I’d like to give you some little clarifications and suggestions…
These pancakes are fluffy and thick thanks to the yogurt in the batter.
Being acidic, yogurt causes a chemical reaction with baking soda that gives carbon dioxide, which helps your pancakes to inflate.
Adding the whipped eggs white as last step of the process, you will insert air in the batter and also this will help pancakes growing.
Usually, what overall let you obtain a right thickness of pancakes is a dense batter and a cooking over medium heat, to give them the necessary time to rise.
Yogurt pancakes recipe
- 260 gr pastry flour
- 230 gr whole milk yogurt (the common one, not the Greek one)
- 45 gr sugar
- 50 gr butter
- 3 eggs (medium size)
- 8 gr baking powder
- Half a teaspoon of baking soda
- A pinch of salt
- Ground cinnamon as required
Melt the butter and allow it to cool slightly.
Whip the egg whites with sugar until stiff peaks form.
In a bowl combine sifted flour, baking powder, salt, baking soda and ground cinnamon.
In another bigger bowl combine yogurt, egg yolks and melted butter, mix well.
Put the flour mixture in the yogurt one and mix until you get a thick and smooth batter.
Because not all yogurts have the same density, if your batter seems too dry, add just a little of milk.
Add to the mixture about half of the whipped egg whites and mix moving your whisk or spoon from the bottom to the top for not deflating them.
In the same way, add also the remaining whipped egg whites.
You will obtain a thick batter with a foam structure, don’t worry if it isn’t totally uniform.
Cover the bowl with the batter inside and let rest for five minutes.
After this time, grease lightly a nonstick pan, put it on the stove and let it heat well.
Pick up the batter with a ladle and pour it in the pan helping with a tablespoon (a ladleful is the right quantity of batter for one pancake).
Let your pancakes cook at medium/low heat, when you see bubbles on their surface and the bottom get well coloured, turn them upside down.
When your yogurt pancakes get well coloured on each side, serve with maple syrup and fresh fruits you prefer.