Ingredients

• 250 g natural yogurt
• 2 eggs
• 1 packet vanilla sugar
• 1 tablespoon sugar (optional)
• 170 g wheat flour
• 1 tablespoon cocoa
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• butter for greasing the pan or oil
• for serving e.g. powdered sugar, maple syrup, fruit, jam

Preparation

1. Remove the yogurt and eggs from the refrigerator earlier so they warm up (or gently warm in a water bath or microwave).
2. Mix the yogurt with eggs, vanilla sugar, and sugar using a whisk or fork.
3. In a second bowl, sift the flour with cocoa, baking powder, and baking soda, mix thoroughly.
4. Add the dry ingredients to the wet ingredients and mix with a whisk or gently and briefly blend until the ingredients combine into a smooth mass (you cannot mix for too long, only until the ingredients first combine).
5. Heat the pan (for example a large crepe pan or another with a non-stick surface), grease it with butter or oil and place 2 flat tablespoons of batter for each pancake keeping spaces (a maximum of 4 pancakes at the same time).
6. Fry on medium-low heat, until they rise and turn nicely golden (about 3 minutes). Flip the pancakes to the other side and fry until golden, for about 3 minutes on medium heat.
7. Sprinkle with powdered sugar, serve for example with maple syrup or jam, fruit.