Yogurt Pancake

Have you ever craved something so strongly, that it took over your thought?

One morning, I woke up craving pancakes, I imagined how it will smell and taste, warm pancakes with butter and honey on top, yummm. But then I opened the fridge, and there was no milk. Determined to have my pancakes anyway, I grabbed the yogurt and used it instead of milk. The result was a delicious, fluffy pancake.

No milk? No problem. Be adventures, try different ingredients.

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Ingredients:

– 1 cup all purpose flour

– 1 egg

– 1 cup full cream yogurt

– 1 teaspoon vanilla (optional)

– 1 tablespoon sugar
– 1 1/2 teaspoon baking powder

– 3 tablespoons melted butter

– Pinch of salt

1- In a bowl mix salt, baking powder and flour.

2- Beat well egg, yogurt, sugar, and butter. Add the flour and
mix using a fork or a whisk. Do not over beat the mixture, and don’t
mind the tiny lumps. Over beating will make the pancakes hard.
Let it rest for 5 – 10 minutes.

3- Take 1/4 cup of the mixture and pour it over a heated non-stick
pan. **

4- When the bottom turns light brown, flip it. It might take around 2
minutes to cook on both sides when cooking on medium/low heat.

5- Serve the pancakes at room temperature with honey, butter, fruits
or any syrup of your choice.***

** If you don’t have a non stick pan, pour 1/2 tablespoon butter in the pan then pour
the pancake mixture.
*** To keep the pancakes moist and fluffy, after they are done, cover while still hot.