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Yogurt pancakes without eggs

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Ingredients for 2 servings:

  • 25 g butter, melted
  • 20 g sugar
  • 60 g Greek yogurt
  • 70 g water, lukewarm
  • 75 g flour
  • 1 tsp pure tartar baking powder, organic

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Very quick little breakfast pancakes, without eggs, ideal for children

Combine all ingredients in a bowl in the order listed and mix until a smooth batter forms. Drop the batter in tablespoonfuls into a nonstick pan (with or without oil; I prefer it with oil for flavor) and cook over medium heat. Delicious with maple syrup, applesauce, cherry compote, yogurt, or simply on its own. They’re best served warm. Tips: Feel free to reduce the amount of sugar. If you like, you can also add a pinch of salt or a packet of vanilla sugar instead of regular sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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