Pancakes are easier to make than crêpes. Dough based on fermented dairy products is much simpler to work with. Add a little baking powder or, in the traditional way, baking soda, and the pancakes will rise and become fluffy. Skip it, and they’ll spread out a bit, resembling classic American pancakes. For breakfast, there are two options to choose from: carrot pancakes with Greek yogurt or simple, homemade, fluffy, and delicious pancakes. You can use sheep's milk yogurt, substitute nutmeg for cinnamon, and sweeten with honey, maple syrup, or marmalade.
Carrot pancakes with Greek yogurt
- 220 g carrots
- 2 eggs
- 80 g flour
- 50 g of sugar
- 10 g of baking powder
- pinch of salt
- pinch of cinnamon
- 150-200 ml Greek yogurt (for serving)
- 50 ml of olive oil
- butter
Peel the carrots and cut them into pieces. Blend the carrots with eggs and olive oil in a blender until smooth. Combine all the dry ingredients in a bowl, then pour in the carrot mixture and stir until well combined. Gradually add Greek yogurt, mixing thoroughly. The dough should have the consistency of very thick sour cream. If it’s too thin (possibly due to juicy young carrots), add 2–5 additional tablespoons of flour as needed. Heat a small amount of butter in a frying pan. Drop the batter into the pan with a tablespoon, forming small pancakes. Cook for 2–3 minutes on each side, until golden brown. Serve warm with Greek yogurt or aromatic honey.
Simple lush pancakes for breakfast
- 2 eggs
- 2.5 cups flour
- 500 ml of kefir
- pinch of salt
- 3 tbsp. sugar
- 1 tsp. baking powder
- a little olive oil
Mix all the ingredients until well combined. The dough should have the consistency of very thick sour cream. Bake in a non-stick pan with a small amount of oil (butter, vegetable oil, or a mix) over low heat until cooked through. Serve hot with honey and berries :)
