Are you looking for a recipe for a delicious May breakfast? I recommend you to try yogurt pancakes with strawberries. Enjoy the strawberry season as much as you can! Yoghurt pancakes are fluffy, soft and delicate in taste. With the addition of sliced strawberries, they are even tastier. A lot depends on whether the fruit is juicy and sweet, then it tastes amazing.
What do we eat…
Children’s yogurt pancakes are an idea for the perfect breakfast or dessert for the whole family. They take only 10 minutes to make, so you can prepare them both on the weekend and during the week. In the children’s version, you can give up adding powdered sugar to the dough and after frying, serve these simple yogurt pancakes with strawberries in a solo version or with your favorite jam or homogenized cheese (my daughter’s favorite version).
How to prepare…
Ingredients:
Yogurt pancakes:
250 g thick natural yoghurt or vanilla homogenized cheese
2 large eggs
optionally 50 ml milk
3 tablespoons oil or melted butter
2 tablespoons powdered sugar
1 teaspoon baking powder
180 g cake wheat flour
150 g strawberries
Additionally:
a little oil for frying
to serve: homogenized cheese, powdered sugar or your favorite jam
Crack the eggs (2 large pieces) into a bowl and add natural yoghurt (can be replaced with vanilla homogenized cheese, 250 g) and oil (can be replaced with melted and cooled butter, 3 tablespoons). Stir for a while with a whisk. Then add the dry ingredients: baking powder (1 teaspoon), powdered sugar (2 level tablespoons) and sifted flour (180 g).
Mix everything until a uniform consistency is obtained with a whisk. Depending on the yoghurt or cheese used (some are thinner, some thicker) – if the dough comes out very thick, add about 50 ml of milk to thin it out a bit. Cut the strawberries into slices or cubes. Add them to the dough (I put most of the slices in the dough, and sometimes put a little on the fried pancakes when I turn them over in the pan). Mix everything lightly. Set aside for 5 minutes to make the whole thing slightly puffy.
Pour a little oil into a hot pan. Use a spoon to put one heaped tablespoon of dough at a time, keeping spaces between them. Fry on both sides over medium or low heat (when we turn to the other side, I put 2-3 slices of strawberries on each pancake, because then they look nice after frying). Optionally, sprinkle yoghurt pancakes with strawberries lightly with powdered sugar or serve with your favorite jam or homogenized cheese.