Yogurt Pancakes

Name: Yogurt Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: Type 00 flour 1 ¼ cup; Sugar 1.4 tbsp; Eggs 2; Yogurt; Whole milk ¼ cup; Powdered yeast for sweets 1 tsp; Lemon peel ½; Butter for greasing the pan to taste; Berries (raspberries and blackberries) 1 cup; Yogurt whole 1 ½ tbsp; Sugar 1 ½ tbsp; Raspberries to taste; Sunflower seeds 1 ½ tbsp; Chopped hazelnuts 1 tbsp

274.4

Calories per serving

Vegetarian

Energy Kcal 274.4
Carbohydrates g 35.7
of which sugars g 12.1
Protein g 8.9
Fats g 10.7
of which saturated fat g 3.6
Fiber g 102
Cholesterol mg 3.2
Sodium mg 25.3

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Makes: 10 pezzi
Cost: Very low

PRESENTATION

Round, fluffy, and of American origin, pancakes are one of the most beloved dishes for breakfast or brunch! The most classic recipe calls for them to be served with maple syrup, but we have experimented with many versions, such as Japanese fluffy pancakes, cocoa pancakes, or apple pancakes. These soft little cakes are always delicious, and today we want to propose a new recipe... yogurt pancakes are perfect to prepare on Sunday morning for the whole family's breakfast. Waking up to their aroma will be a pleasure, and enjoying them together will make this moment truly special! We enriched the pancakes with a raspberry and yogurt sauce and a crumble of nuts, but you can customize them to suit everyone's tastes!

Also, discover how to make fabulous:

INGREDIENTS

274.4

Calories per serving

Ingredients for about 10 pancakes: Type 00 flour 1 ¼ cup (150 g); Sugar 1.4 tbsp (20 g); Eggs 2; Yogurt (70 g); Whole milk ¼ cup (60 g); Powdered yeast for sweets 1 tsp (6 g); Lemon peel ½; Butter to taste - for greasing the pan

for the yogurt and raspberry sauce: Berries 1 cup (140 g) - (raspberries and blackberries); Yogurt 1 ½ tbsp (20 g) - whole; Sugar 1 ½ tbsp (20 g)

for garnish: Raspberries to taste; Sunflower seeds 1 ½ tbsp (20 g); Chopped hazelnuts 1 tbsp (15 g)

Preparation

How to prepare Yogurt Pancakes

To prepare yogurt pancakes, first take care of the accompanying sauce. Pour raspberries and blackberries into a saucepan 1, add the sugar 2, and cook, stirring occasionally, until the sugar has dissolved and the fruits have softened 3.

Then transfer the mixture to a blender and puree the fruits 4 to eliminate any seeds 5. Add the yogurt 6.

Mix and set aside in the refrigerator 7. Now move on to the pancake batter. Crack the eggs into a bowl, add the sugar 8, and beat with a hand whisk 9.

Then add milk 10, yogurt 11, and beat again 12.

Sift in the flour 13 and baking powder 14, then incorporate them by mixing again with the whisk 15 until you get a smooth and homogeneous mixture.

Finally, add the grated lemon zest 16 and mix one last time. Heat a pan and butter it 17. Pour a ladleful of batter 18.

When bubbles start to form 19, flip it and cook it on the other side 20. Meanwhile, toast the sunflower seeds and hazelnut crumble in a pan. Arrange the pancakes on a plate 21.

Garnish with the raspberry sauce 22, sunflower seeds, hazelnut crumble 23, and a couple of fresh raspberries. The pancakes are ready to serve 24.

Storage

Raw pancake batter can be stored in the fridge for 12 hours.

Cooked pancakes can be stored in the fridge for 1-2 days. Alternatively, they can be frozen.