Usually even in summer I challenge the highest temperatures and turn on the oven, perhaps because I don’t particularly suffer from the heat. But there are days when doing so feels like a real challenge and when that happens I almost always make pancakes for breakfast. They are versatile, delicious and require very few ingredients to prepare them. This time I replaced part of the milk with the yogurt I had in the fridge and filled it with raspberries and maple syrup, a real delight and they are also quite light!
Ingredients
- 200 g of flour
- 2 tablespoons sugar
- a spoonful of oil
- 2 eggs
- 1 jar of whole white yogurt (to make them even lighter use the low-fat one)
- 125 ml of milk
- 2 teaspoons baking powder
- a pinch of bicarbonate
- butter to taste to grease the pan
Instructions
- Whip the egg whites until stiff and set aside. Sift the flour and yeast into a bowl, add the sugar and a pinch of bicarbonate. In a small bowl, beat the two eggs together with the milk and yogurt, mix quickly. Add the dry mixtures (flour, yeast, bicarbonate of soda, sugar) to the liquid ones (milk, yogurt and eggs) and mix. Add the whipped egg whites and gently incorporate them from bottom to top into the previously prepared mixture, delicately from bottom to top until completely combined.
- Lightly butter and heat a small non-stick pan. When it is hot, pour a ladle of mixture into the centre, using the base of the ladle to form a circle. When bubbles form on the surface of the pancakes, carefully turn them over and continue cooking.
- Serve as desired, I chose the traditional method with maple syrup!
- You can replace the milk with two jars of yogurt and prepare them in the evening for the morning, storing them in cling film. The next day you just need to heat them up a little!
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