1 egg
1 cup (200g) of natural yogurt
2 tablespoons of olive oil
1 cup of all-purpose flour
1 tablespoon of sugar
1 teaspoon of active dry yeast
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 egg
1 cup (200g) of natural yogurt
2 tablespoons of olive oil
1 cup of all-purpose flour
1 tablespoon of sugar
1 teaspoon of active dry yeast
1/2 teaspoon of baking soda
1/2 teaspoon of salt
Beat the egg and combine the remaining ingredients in the indicated sequence
Continue beating until the batter is smooth
Grease a non-stick pan heated to the right temperature by dropping a few drops of water into it
If the droplets bubble, the temperature is correct
Place 2 tablespoons of batter at a time into the pan and cook until bubbles appear on the surface and the edges start to dry
Flip the pancake over and cook the other side until golden brown
Make about 10 pancakes with a diameter of 10cm.
