The recipe I make by eye and it always comes out right: soft yogurt pancakes, ideal if you’re hungry and only have 2 things in the fridge
The recipe I make by eye and it always comes out right: soft yogurt pancakes, ideal if you’re hungry and only have 2 things in the fridge
So… this is one of those recipes I make when I’m craving something tasty but not too elaborate. You know those lazy mornings? Or those afternoons when you get a weird hunger… like “something warm, soft, sweet but not overly so”? Here it is. These fritters or pancakes, whatever you want to call them.
They’re made with yogurt, a little honey, and a few other ingredients you almost always already have at home. And you don’t even need an exact scale: just go by eye—and by feel—like grandmas did.
Soft yogurt and chocolate chip pancakes, ready in a flash and delicious.
Times and calories
Preparation time: 10 minutes
Cooking time: 5 minutes per pancake
Servings: about 7/8 pancakes
Calories: approximately 80 kcal each
Ingredients
1 egg
1 pot of plain yogurt (about 125 g, whole or low-fat as you like)
1 tablespoon honey (you can also use agave syrup or a little sugar)
Type 1 flour (start with 100g, I’ll explain later)
1 pinch of salt
Coconut butter for the pan (or regular butter, but coconut works great!)
Chocolate chips to taste (optional)
Powdered sugar (optional, for dusting at the end)
How are they made?
Mix everything that’s wet : in a bowl, whisk the egg with the yogurt and honey. The aroma alone is a treat.
Add the flour a little at a time . Start with 100g, but pay attention to the consistency: it should be soft, like batter, but not runny. If necessary, add an extra tablespoon. Use a whisk to avoid lumps (if they do… it happens, just beat well!). Finally, add the chocolate chips if you like and mix.
Heat a nonstick pan with a drizzle of coconut butter. Once hot, scoop a spoonful of batter into the center. They should look like mini pancakes, but more rustic, more authentic. Cook over medium heat until golden brown on both sides (a couple of minutes per side, no more).
Drain them on paper towels and, if you like, dust them with a little powdered sugar. Or maybe not, maybe you want to serve them with jam, extra honey, or a spoonful of cold yogurt on top. Amazing!
Advice
If the dough is too runny, don’t panic: add a spoonful of flour and try again.
Don’t make the pancake too big: it cooks better inside.
If you want to make them more fragrant , add a grated lemon zest or a hint of vanilla. Trust me.
Try them savory too! Add less honey, a pinch of grated cheese to the dough, and you’re good to go: the perfect snack.
Why I love them
Because they’re quick and easy to make, they’re light (depending on how much honey you add, of course), and everyone loves them. Even those who say, “I don’t like sweets.” Yes, yes, they eat three of them. Always.
