Fluffy Yogurt Pancakes

1. 1 Kefirpack 900 ml ≈ $2.21 150 ml
2. 2 Wheat flour 90 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Sugar 10 g
5. 5 Baking powder 3 g
6. 6 Sunflower oil 10 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Warm the yogurt to room temperature (~85–95°F), crack in the egg, add sugar and salt, and whisk until smooth.

2. Prep: Sift flour with baking powder, then mix into the yogurt mixture until just combined—batter should be thick like sour⁷ cream. Don’t overmix.

3. Rest: Let the batter sit for 5 minutes at room temperature so the baking powder activates.

4. Heat: Warm a 9.5-inch skillet over medium heat, add a little oil, and cook for 1–2 minutes until shimmering.

5. Cook: Scoop batter onto the skillet, fry for 2 minutes per side until golden with a crisp crust.

6. Flip: Carefully flip with a spatula and cook the other side until browned, about 2 minutes.

7. Rest: Remove from heat, cover, and let sit 1–2 minutes before serving.

8. Serve: Top with sour⁷ cream; optionally add berries or drizzle with honey.