1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 pinch active dry yeast
1 egg, lightly beaten
1 cup natural yogurt, drained
1/4 cup milk, drained
2 large egg whites
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 pinch active dry yeast
1 egg, lightly beaten
1 cup natural yogurt, drained
1/4 cup milk, drained
2 large egg whites
In a bowl, sift together the flour, salt, baking powder, and yeast
Whisk together the egg, yogurt, and milk, then add to the dry ingredients
Mix just until the ingredients come together in a smooth batter
Beat the egg whites until stiff peaks form, but not too dry
Fold into the batter
Heat a non-stick skillet over low heat
Drop the batter by spoonfuls into the skillet, and cook for about 2 minutes or until the surface bubbles
Flip and cook the other side until lightly browned
Serve immediately with dietetic ice cream to taste
Yield: 26 pancakes, each approximately 7.5 cm in diameter.
