You’re about to make the fluffiest yogurt pancakes of your life.
Ingredients:
– 2 ½ tbsp cornstarch (20g)
– ⅔ cup 00 flour or all-purpose flour (85g)
– 1 tsp instant yeast (4g)
– ¼ tsp baking soda (1g)
– 1 ½ tbsp sugar (20g)
– 1 large egg (about 50g without shell)
– ⅓ cup plain yogurt (105g)
– 1 tsp lemon juice (4g)
– Zest of ½ lemon
– 1 tbsp cooking oil (15g)
Method:
1. In a bowl, sift together the cornstarch, flour, yeast, baking soda, and sugar.
2. In another bowl, whisk the egg, yogurt, lemon juice, and oil until smooth. Stir in the lemon zest.
3. Pour the wet mixture into the dry ingredients and gently mix until combined.
4. Heat a pan over medium heat. Cook the pancakes with the lid on, about 2 minutes per side, until golden and fluffy.
5. Top as desired and enjoy!
Notes:
– Let the batter rest for 5–10 minutes before cooking. This helps the yeast start working, which makes the pancakes puff up better.
– Don’t overmix, gentle stirring keeps them light.