Yogurt pancakes with toppings

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 24

These pancakes are made with milk, Greek yogurt, and butter, and are incredibly tender and fluffy. Serve them with a variety of toppings and enjoy a large tea party. To ensure everyone can try as many toppings as possible, make the pancakes small, like fritters.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes

1 cup premium flour
0.5 cup almond flour
2 tablespoons of sugar
2 tsp baking powder
0.5 tsp coarse salt
2 tablespoons of vegetable oil
2 large eggs
1 tsp vanilla extract
3/4 cup whole milk
3/4 cup plain Greek yogurt
1 tbsp butter to grease the pan

Toppings

Whipped cream
Raspberry jam
Chocolate sauce
Toasted coconut flakes
Candied almonds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond flour, eggs, milk, yogurt

Cooking the dish according to the recipe:

In a large bowl, combine the wheat and almond flours, sugar, baking powder, and salt. In a separate bowl, combine the butter, eggs, vanilla, milk, and yogurt. Add the liquid mixture to the flour mixture and knead until smooth.
Heat a frying pan over medium heat. Grease the pan with butter. Pour 1 tablespoon of batter into the pan for each pancake. Cook until small bubbles begin to appear on the surface, about 1 minute. Flip the pancakes with a spatula and cook until golden brown on the other side, another minute. Repeat with the remaining batter.