Yogurt Pancakes

Name: Yogurt Pancakes
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 1/4 cups pancake mix (about 150 grams); 2/3 –3/4 cup plain yogurt (about 160–200 ml); 1 egg; Plenty of your favorite butter and syrup; 1 damp, lightly wrung-out kitchen towel

ベアトリーチェ @cook_40017965

These pancakes are fluffy and melt in your mouth, with a slight tang and a light finish that won't weigh you down. I always wanted to eat them with plenty of butter, just like the tiger's butter in 'Little Black Sambo.'
Recipe background:
When I was an apprentice, my mentor's sister would bake thick pancakes, slather them with butter and syrup, cut them into pieces, and wrap them up for dessert in my lunchbox. I’ll never forget how delicious they were—especially since they were a 'forbidden treat' during my perpetual dieting days. Maybe these are a little more forgiving!

ベアトリーチェ @cook_40017965

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Ingredients

Serves 2 servings

1 1/4 cupspancake mix (about 150 grams)
2/3–3/4 cup plain yogurt (about 160–200 ml)
1egg
Plenty of your favorite butter and syrup
1damp, lightly wrung-out kitchen towel

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Steps

1

Dampen a kitchen towel, wring it out lightly, fold it in half, and place it next to your stove. Preheat a nonstick frying pan over low heat.
2

In a bowl, mix the yogurt and egg well. Add the pancake mix and whisk until smooth.
3

Place the frying pan on the damp towel. If you hear a sizzle, gently press the pan onto the towel, then return it to the stove.
4

Pour the batter slowly from about 8 inches (20 cm) above the pan to form circles of your desired size.
5

The pan should be just hot enough that you can briefly touch it. Let large bubbles form on the surface and the top look slightly set. If the bottom is golden brown,
6

Flip the pancake (after 7–8 minutes). Cook the other side for another 4–5 minutes until done.
7

For an even, golden color, use a nonstick pan without oil and cook over very low heat. Adding oil can make the pan too hot and cause burning.
8

For thicker pancakes, make them smaller or, after cooking one side in an 7–8 inch (18–20 cm) pan, flip them into a larger pan, cover, and finish cooking.