The pancake is a type of thick pancake particularly popular for breakfast in North America.
- 20 g unsalted butter (preferably light)
- 140g wheat flour
- 2 whole eggs
- 20 cl of skimmed milk
- 1 natural yoghurt with 0% fat
- ½ packet of baking powder
- fine salt.
Preparation 10 minutes
Cooking 5 minutes
In a bowl, vigorously whisk the natural yoghurt with the eggs.
Pour in the wheat flour and baking powder and mix well.
Then dilute your pancake batter with the skimmed milk to obtain a smooth, lump-free batter.
In a non-stick pan, melt 5 g of butter.
When the butter is melted, pour a ladle of pancake batter and cook the pancake for two minutes on each side. Remove it from the pan when it is golden on both sides.
Repeat the operation until the pancake batter is used up, reserving the cooked pancakes covered to keep them whours
Regularly add a knob of butter so that the pan remains well greased and the pancakes do not stick during cooking.
Serve your diet pancakes hot, whoursor cold according to your taste, accompanied by jam (light) or pieces of fresh fruit.
To avoid adding fat when cooking your diet pancakes, you can put a sheet of parchment paper in your very hot pan before pouring a ladle of pancake batter.
Add 20 to 30 g of bitter cocoa powder (unsweetened) to give a delicious chocolate taste to your diet pancakes. You can flavor them with vanilla, hoursnd, coffee, etc.