Ingredients

3 eggs

100 ml milk

200 ml plain yoghurt

150 g flour

1 packet baking powder

1 pinch of salt

2 tbsp sugar

Olive oil

Maple syrup

Preparation

Total time approx. 20 minutes

Whisk the eggs into a nice light foam.

Mix milk and natural yoghurt, I take about 200 ml of yoghurt, the rest milk.

You can also use more or less yogurt, depending on what you have at the time.

This makes the pancakes really thick and juicy!

Gradually add the flour, baking powder, milk-yoghurt mixture, salt and sugar to the eggs and keep stirring.

If necessary, add a little more milk if the dough is too thick.

But it should already be well thick.

Heat the pan over medium heat, add about a teaspoon of oil at a time and bake the whole batter into pancakes one after the other.

Important! Use very little oil and fry slowly, i.e. on medium heat, not too hot.

Taste great with maple syrup, sugar beet syrup or with fruit and quark.