Airy pancakes

Ingredients for 3 servings:

• 160 g flour
• 150 g milk
• 150 g yogurt
• 2 tbsp honey
• ½ pack of baking powder
• 1 tsp baking soda
• 3 m.-sized eggs
• 1 pinch of salt
• 1 pinch of vanilla powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with yogurt and honey

You will need two bowls, one for the basic batter and one for the egg whites. Separate the eggs. First, beat the egg whites with the whisk of a hand mixer at medium speed. After about a minute, increase the speed to the highest. The egg whites have the right consistency when peaks form that no longer collapse into a smooth mass. In the second bowl, mix the egg yolks, flour, milk, yogurt, honey, baking powder, baking soda, salt, and vanilla until you have a smooth batter. Then fold in the egg whites with a spoon. The batter is now nice and airy and light. Preheat the pan well. I always put 4 spoonfuls of batter into a pan and spread each mound of batter with the spoon until it has a diameter of about 10 cm. When the batter changes consistency slightly around the edges from runny to firm, it’s time to flip. We love to spread the pancakes with Nutella or honey, or we make a savory version with cooked ham and cheese. It also tastes great with fruit.