The simplicity and the ingredients of this recipe made me mostly leave behind my Old Fashioned Buttermilk Pancake recipe. Half yogurt, half flour makes for a healthier pancake, still wonderfully fluffy, which I now make all the time. Plus, I always have yogurt in the fridge, not buttermilk.
Adapted from Yogurt Drop Scones in Mamushka: Recipes from Ukraine & beyond by Olia Hercules.
- 1 egg, lightly beaten
- ¾ cup plain yogurt or kefir
- scant ¾ cup flour
- ½ tsp baking soda
- pinch of fine sea salt
- 2 tbsp oil or butter (for frying)
Mix together egg and yogurt or kefir. Add remaining ingredients. Drop by heaping tablespoon into an oiled frying pan, cook until browned on both sides.
Makes 10 small pancakes, serves 2.