Pancake with Greek Yogurt

Method6 steps · about 30 min

1. 1

   Step 1: Sift the flour and baking powder (8 g) into a bowl and stir in the sugar (25 g).

   Uses 100 g type 00 flour · 25 g sugar · 8 g baking powder

2. 2

   Step 2: In another bowl, whisk the room-temperature batter Greek yogurt (150 g), the batter milk (75 g) and the egg (1).

   Uses 150 g Greek yogurt · 1 egg · 75 g whole milk

3. 3

   Step 3: Mix the vanilla (1 tsp) into the wet mixture and pour into the bowl of prepared dry ingredients.

   Uses 1 tsp vanilla extract · sifted flour baking powder and sugar · 150 g batter yogurt one egg 75 g batter milk whisked

4. 4

   Step 4: Stir into a lump-free batter and fold in the chocolate chips. Heat a non-stick skillet over medium heat and grease lightly with some of the measured pan butter (15 g), reserving the rest for later batches.

   Uses 75 g dark chocolate chips · 15 g butter · dry ingredients mixed with wet mixture and vanilla

5. 5

   Step 5: Use one-sixth of the finished batter for each pancake. Cook for 1–2 minutes until small bubbles appear and the underside is set, flip gently and cook the other side for another 1–2 minutes until cooked through. Repeat for all six pancakes.

   Cook pancake per side · 2 minUses full batter with 75 g chocolate chips folded in

6. 6

   Step 6: Mix the separate topping yogurt with the topping milk (20 g). Serve the cooked pancakes with this yogurt mixture and the berries (100 g).

   Uses 100 g Greek yogurt · 100 g berries · 20 g whole milk · six equal full-batter portions cooked 1–2 minutes per side