With only five ingredients, these extra-fluffy pancakes are not your average breakfast. They are healthier, but also way easier: mix the egg and yogurt, then stir in the flour and leavening. Presto, your ready to griddle them in a hot pan, dotted with fresh blueberries as the underside cooks.
The baking soda reacts with the slight acidity from the greek yogurt rendering an instant-use batter for maximum fluffiness. Note that no sweetener is used in the batter so lashings of honey at serving is compulsory. The recipe makes five pancakes, with is enough for five people as part of a bigger breakfast.
Ingredients: (makes 5 pancakes)
150g (2/3 cup) Greek yogurt- any flavor
1 large egg
1/2 cup flour
1 tsp baking soda
1/2 cup fresh blueberries
Honey, to serve.
Preheat a non-stick pan to medium-low heat.
Mix yogurt and egg in a medium bowl until blended and smooth.
Add flour and baking soda and stir just until the dry ingredients are incorporated. The batter will be thick and its ok that it is lumpy.
Use an ice cream scoop to scoop the batter into the pan. Spread the batter into an even circle. Dot blueberries on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about another 2 minutes, until it is golden brown too. Repeat with the remaining batter.
Serve with lashings upon lashings on honey (or a thick coating of powdered sugar).
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