Pancakes with yogurt and milk
Products (for 3 servings)
Fruit yogurt (cherry) - 160 ml
Milk (warm) - 350 ml
Egg - 1 pc.
Refined sunflower oil - 4 tablespoons + for greasing the pan
Sugar - 40 gr
Flour - 200 gr
Soda - 1/3 teaspoon
Salt - 1 pinch
Prepare the necessary ingredients.
Yogurt must be at room temperature.
Divide the egg into yolk and white: put the yolk in a bowl and the white in a separate container for beating.
Add sugar to the egg yolk and use a whisk to mix it vigorously.
Add the fruit yogurt.
Pour in the warm milk.
Stir in the yoghurt and milk mixture.
Mix the flour with the baking soda, sift and add to the bowl. Mix the dough thoroughly so that there are no lumps left.
Separately whisk egg whites with 1 pinch of salt until stiff.
Fold the egg whites into the batter.
Stir gently. Then pour in the sunflower oil.
Once again stir the dough and leave to stand at room temperature for 10 minutes.
The dough for milk-yogurt pancakes is of medium thickness (classic pancake batter).
Heat a frying pan and grease it with vegetable oil.
Pour some of the batter into the center of the pan (I took a little more than half a ladle per pancake) and spread it around the bottom, rotating the pan in a circle.
Fry the pancake over high heat for about 20-30 seconds on each side.
Transfer the baked pancake to a plate.
Fry all the pancakes in the same way. I had 12 pancakes with a diameter of 18 cm using the indicated amount of ingredients.
The pancakes with yogurt and milk are ready to serve.
Using each time yogurt with some other berry or fruit additive, you can make pancakes with new flavors (so you should not stop at one yogurt, you can experiment).