Small Batch Pancakes
Try these easy small batch pancakes recipe on a weekend morning. Greek yogurt makes them light and delicate, while the edges remain crisp. So good with honey and berries.
Equipment
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 mixing bowl
- 1 Whisk
- 1 non-stick skillet
Ingredients
- 1 egg
- 5 Tablespoons Greek yogurt plain 5% Fage or other
- 3 Tablespoons milk 2% or whole
- ¼ teaspoon vanilla
- 1 teaspoon sugar or more by taste
- 1 pinch salt
- ½ baking soda
- ¼ teaspoon apple cider vinegar
- 5-6 Tablespoons flour all purpose
- 1 teaspoon olive oil for frying
Instructions
- In a mixing bowl, add egg and yogurt. Whisk until one consistency. Add vanilla, milk, sugar and a pinch of salt. Whisk until most of the sugar is dissolved.1 egg, 5 Tablespoons Greek yogurt, 3 Tablespoons milk, ¼ teaspoon vanilla, 1 teaspoon sugar, 1 pinch salt
- In a spoon, add baking soda and pour apple cider vinegar over it. Add the bubbly leavening agent to the batter. Whisk briefly.½ baking soda, ¼ teaspoon apple cider vinegar
- Add flour. One tablespoon at a time until the batter is desired consistency. Not too runny, but easily poured.
- Heat the frying pan over medium heat. Add olive oil. Pour a Tablespoon of batter onto the skillet. Repeat with the rest of batter.
- Cook on each side for 1-2 minutes or until golden.
- Stack the pancakes and enjoy hot with your favorite toppings.
Notes
*adjust the batter consistency by adding 1 Tablespoon of milk or flour.
*do mot overcrowd the frying pan. It will be hard to flip them.
*to make a larger batch, click on the double or triple the recipe above.
Nutrition
Serving: 4pancakesCalories: 182kcalCarbohydrates: 23.1gProtein: 8.2gFat: 5.9gSugar: 8.4g
Tried this recipe?Let us know how it was!