It ain’t a weekend without pancakes. There is nothing like waking up to the smell of fluffy and golden pancakes smothered in maple syrup!
I always try new ways to make pancakes so to use up what is left in my fridge.
Today I had lots of lemons left and I thought this called for yogurt pancakes.
Indeed, if you mix yogurt and lemon juice together you have a substitute for buttermilk that makes great American pancakes.
American I said. Yes, before we go ahead we should make this important distinction.
Outside of the English-speaking world, it’s a shocker that pancake can also mean a flat disc of eggs and flour cooked in a pan, most commonly known as crêpes.
Actually, English pancakes are traditionally exactly just like that, unleavened and with a sprinkle of sugar and lemon juice.
Instead, the United States decided to go for a thick batter (similar to some pancakes of Scotland and Wales too) often using a raising agent, buttermilk, or yogurt.
But the pancake phenomena are not limited to the English-speaking world, and this delicacy and its variations unite the entire world.
I can’t wait to share with you the Italian crespelle, the Vietnamese bánh xèo, the Austrian Kaiserschmarrn, the Russian blini…and much much more!
My version with yogurt makes healthy and moist pancakes but also quite messy ones. The thickness of Greek yogurt makes it hard to have a neat round shape. If you are looking for perfectly round pancakes directly from an American sitcom, watch this space for a different recipe with milk and baking soda coming soon.
I am an early bird and I love making pancakes on a Saturday morning while the house still sleeps. Pancakes take time and patience though. I don’t have much of either, so they teach me to take things in slowly and they are the ultimate way to express my appreciation for Riccardo and other loved ones joining for breakfast.
Plus, it’s one of the greatest life pleasures to watch a dripping pancake fountain of maple syrup.
Dig in these genuine and easy yogurt pancakes.
Yogurt and lemon pancakesCourse: BreakfastDifficulty: Easy
It ain’t a weekend without pancakes. There is nothing like waking up to the smell of fluffy and golden pancakes smothered in maple syrup! Dig in these genuine and easy yogurt pancakes.
100 g milk
100 g yoghurt
half a lemon (juice and zest)
20 g melted butter
200 g plain flour (sifted)
1/2 tsp baking powder
1/4 tsp baking soda
+ oil for the pan
+ toppings of your choice (I used maple syrup and blueberries)
- Slowly whisk all the ingredients together in the above order (don’t forget to sift the flour!)
- Let the batter stand for 5 minutes (this reduces lumps with zero effort)
- Heat a frying pan and add a spoon of sunflower oil
- Spoon the batter onto the pan, wail till you have lots of bubbles (around 2 minutes)
- Turn over the pancake and cook it for 2 more minutes
- Repeat and repeat and repeat till you finish the batter
- Serve immediately with a generous amount of maple syrup and fruit of your choice
Do you also eat pancakes on the weekend? What is your Saturday morning ritual?