Lemon Yogurt Pancakes

Lemon Yogurt Pancakes
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Lemon Yogurt Pancakes

Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Calorieskcal

Ingredients

  • 20g cornstarch

  • 85g 00 flour (or substitute with all-purpose flour if needed)

  • 1g baking soda

  • 20g sugar

  • 1 egg

  • 105g plain yogurt

  • 4g lemon juice

  • 1/2 lemon, zest grated

  • 15g cooking oil

Directions

  • In a bowl, sift together the cornstarch, flour, yeast, baking soda, and sugar.
  • In another bowl, whisk the egg, yogurt, lemon juice, and oil until smooth. Stir in the lemon zest.
  • Pour the wet mixture into the dry ingredients and gently mix until combined.
  • Heat a pan over medium heat. Cook the pancakes with the lid on, about 2 minutes per side, until golden and fluffy.
  • Top as desired and enjoy!
  • Pro Tip
  • Let the batter rest for 5–10 minutes before cooking. This helps the yeast start working, which makes the pancakes puff up better.
    Don’t overmix; gentle stirring keeps them light.

Notes

  • Let the batter rest for 5–10 minutes before cooking. This helps the yeast start working, which allows the pancakes to puff up more effectively.
    Don’t overmix; gentle stirring keeps them light and fluffy.