Pancake with Greek Yogurt

Name: Pancake with Greek Yogurt
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Ingredients: Greek yogurt (at room temperature) 0.7 cup; Type 00 flour ¾ cup; Dark chocolate chips 2.6 oz; Sugar 2 tbsp; Eggs medium 1; Whole milk at room temperature 2.5 oz; Baking powder 2 tsp; Vanilla extract 1 tsp; Greek yogurt 0.4 cup; Berries 0.7 cup; Whole milk 1 ½ tbsp; Butter 1 tbsp

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 5 min
Serving: 3
Cost: Low
Note ?

PRESENTATION

The difference between a standard pancake and a Greek yogurt pancake is noticeable from the first one off the pan — thicker, softer, with a faint tang that keeps them from tasting flat. Greek yogurt is the reason: its acidity activates the baking powder more effectively than milk alone, and its fat keeps the crumb moist through the cook. Chocolate chips go into the batter, vanilla too, and the stack that comes out is the kind of thing that makes a slow Sunday morning feel worth waking up for.

The batter comes together in five minutes and can be mixed the night before and refrigerated — which means the hardest part is already done before the morning starts. Cook until bubbles form across the surface before flipping, then serve with a spoonful of Greek yogurt loosened with a little milk and fresh berries alongside. A teaspoon of instant coffee or unsweetened cocoa stirred into the batter are variations worth trying once you've made the original.

INGREDIENTS

For 6 pancakes: Greek yogurt 0.7 cup (150 g) - (at room temperature); Type 00 flour ¾ cup (100 g); Dark chocolate chips 2.6 oz (75 g); Sugar 2 tbsp (25 g); Eggs 1 - medium; Whole milk 2.5 oz (75 g) - at room temperature; Baking powder 2 tsp (8 g); Vanilla extract 1 tsp

For the topping: Greek yogurt 0.4 cup (100 g); Berries 0.7 cup (100 g); Whole milk 1 ½ tbsp (20 g)

For the pan: Butter 1 tbsp (15 g)

Preparation

How to prepare Pancake with Greek Yogurt

To prepare the pancakes with Greek yogurt, start by sifting the flour 1 and the baking powder into a bowl 2, then add the sugar 3.

Gently whisk with a whisk 4. In another bowl combine the Greek yogurt, the milk 5 and the egg 6.

Add the vanilla extract 7 and mix well 8. Pour the liquid mixture into the bowl with the dry ingredients 9.

Stir until you have a lump-free batter, then add the chocolate chips 10 and combine again 11. Heat a nonstick skillet over medium heat and lightly grease it with a little butter (you can use a paper towel so you can reuse the butter for the other pancakes) 12.

Pour 3 tablespoons of batter (about 2.1 oz) into the center of the pan 13 and cook for 1–2 minutes. When small bubbles begin to form, gently flip the pancake with a spatula 14 and cook for another 1–2 minutes 15.

Transfer the pancakes to a plate as you go 16. Top the pancakes with a spoonful of yogurt mixed with a little milk and some berries 17. Your Greek yogurt pancakes are ready 18!