The first time I learned that yogurt pancakes existed, was in Sweden, when a loving family friend make them for  breakfast to celebrate her son’s graduation. They were just so yummy, I copied down the recipe from her book.

Yogurt pancakes are special. They have a beautiful fluffiness which is impossible to achieve with traditional milk pancakes. You can make them healthier by substituting the refined flour with whole wheat flour and a dash of milk. The result will be a wee bit less soft, but you barely notice.

Makes about 4

Ingredients:

½ cup all-purpose flour
1 egg
150gm Greek Yogurt
1 tbsp sugar
1 tsp Baking Soda or 1 tbsp Baking Powder
1 tbsp Orange or Lemon rind, or 1 tsp vanilla essence (Optional)

Method:

Mix the yogurt, sugar and egg together.

Sift the flour and baking soda together and slowly fold it into the batter, along with the rind or vanilla essence.

Pour spoonfuls of the batter onto a skillet and flip when bubbles appear. Cook until golden brown on both sides

Serve with jam, whipped cream, or fresh fruit compote.