Yogurt Pancakes

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It is very very coincidentally, Pancake Day! Which happens the day before Lent starts because it’s full of fat which is traditionally forbidden during Lent. Whoa. That’s cool.

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This is probably my fourth pancake recipe on the blog but probably the easiest and most full-proof one out of all. The best part of this recipe is that it can be done in 30 minutes because it requires no whipping of egg whites separately. I was super tempted to whisk the egg whites separately but I decided to trust that the yogurt would do its job. And sure it did, the yogurt made the pancakes fluffy and tender.

This recipe is going to be part of my breakfast-in-bed series that I’m currently working on for The Auricle, a med school yearly publication so do keep a look out for that :>

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Ingredients
makes 15 pancakes
1 1/2 cup self raising flour
3/4 tsp baking soda
3 tbsp sugar
3/4 cup milk
3/4 cup yogurt
2 large eggs
30g salted butter, melted

Directions
1. Sift flour and soda into bowl.
2. Add in sugar. Make a well in the centre.
3. Whisk milk and yogurt until smooth.
4. Whisk in eggs and butter until mixture is foamy.
5. Pour mixture into well and fold.
6. Let the batter rest for 10 minutes before frying the pancakes.

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