Ingredients
- 4 egg
- 1 cup yogurt plain
- 1 cup milk
- 1 tbsp vegetable oil canoloa or sunflower
- 1 1/2 cup flour all-purpose
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Servings: servings
Instructions
- Gently whisk the eggs in a large bowl and add the yogurt, milk and oil
- Combine throughly with a whisk
- In a medium sized bowl, mix together the flour, baking powder, baking soda, and salt
- Pour the flour mixture into the egg mixture and gently incorporate with a whisk. Do not overmix
- Heat a large non-stick frying pan over medium-high heat and pour in a tiny amount of oil
- Lightly wipe the surface fo the frying pan with a paper towel so that there is a light coating of oil on its surface. As the pan heats up, test with a drop of water. If it dances on contact, it is ready. (Substitute electric non-stick griddle if available and set temperature as directed.)
- Use 1/4 cup measure to scoop up the batter and pour it onto the pan
- Fry the cakes until bubbles start to appear and the top edges start to dry slightly. Keep an eye on the heat (you don't want to burn them). Most of the cooking happens on "this side" of the pancake. Be patient not ot flip to early, it will take a few minutes to cook
- Once they are ready, flip the pancakes with a spatula and brown the other side of about another minute or until lightly browned
- Repeat the process... [you can figure out the rest]
Recipe Notes
Source: T&T and online source