I make pancakes a lot and usually with greek yoghurt but I mostly freestyle it and it always comes out great. I made a version of it for my students during my bread class, they enjoyed it so much that they requested for a recipe. However, every time I've made it since after the class it has been horrible, mostly because I've been trying too hard to measure everything before I start mixing as opposed to just adding ingredients and going by taste and feel. This time though I got it, it tasted exactly how it tastes when I’m not trying too hard. It’s so soft and just a bit sour. Like always, I paired it with a simple whipped cream and Nutella. You can pair it with fresh fruits and syrup if you swing that way.

To measure the flour, scoop the flour into the measuring cup and shake off any excess. Do not dip the measuring cup into the flour for godsakes.

Recipe

what you need

1/2 cup + 2 tablespoons greek yoghurt 

1/3 cup full cream milk

1/2 teaspoon baking soda

2 eggs

1/2 teaspoon vanilla extract 

1/8 teaspoon ground cardamon/cinnamon

1/2 teaspoon fine sea salt

2 tablespoons brown sugar

1 tablespoon white sugar

1 1/4 cups plain flour

4 tablespoon melted unsalted butter

Extra butter or veg oil for frying pancakes

• All ingredients are at room temperature 

Directions

Sieve all dry ingredients and set aside. Combine all the wet ingredients in a bowl. Whisk together until completely combined.

Add the dry ingredients all at once to the wet ingredients and stir until just combined. Don't overmix. Lumps will completely dissolve when batter is allowed to rest. Let it sit for 10 mins.

To fry pancakes, place a non stick skillet over  low heat and allow to heat up. Add a teaspoon of butter/oil . Scoop your pancake batter into the skillet. Reduce heat further if pan is too hot. The idea is to get it to cook through without burning the side in the pan. Cook until the top sets and you see bubbles, about 1 min then flip over to cook the other side for about 30 secs. To ensure that all the pancakes are they same size, I scoop pancake batter with a 1/4 cup so they cook at the same time.