Unlike pancakes with fresh milk, which are elastic, these are crunchy and have holes in which the butter shines enticingly. Very delicious. You may replace half the flour with oat bran to get more nutrition result.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 14
- Difficulty Level Easy
Ingredients
- 1 egg
- 300 g Yoghurt
- 1 tsp baking soda
- 2 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- water
- 50 g butter
Nutrition Info
-
1 pancake 225 per piece
Instructions
- Put baking soda in milk to rise.
- Beat the egg with the sugar and salt and add to milk.
- Gradually add the flour and mix with a mixer until the mixture becomes thick .
- When the blades of the mixer begin more difficult to turn, start gradually pour water Fill water until you get the density of dough flowing slowly on spoon.
- Preheat a Teflon pan. Turn heat down a notch to not burn the pancakes.
- With a ladle pour in a pan and tilt it left, right and in a circle so that the mixture to spill the shape of the pan. When baked, turn the other side.
- Remove to a plate and brush the pancake with butter on both sides while still warm.
- Repeat until the mixture over .
- Servings : 7
- Ready in : 30 Minutes
- Course : Dessert and Snacks
- Recipe Type : Breakfast, Dessert
- Ingredient : All-purpose flour, Baking powder, Butter, Eggs, Honey, Oat bran, Salt, Sugar, Water, Wheat Flour, Yogurt
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