Ingredients

• 250 g natural yogurt
• 2 eggs
• 1 tablespoon vanilla sugar (or regular sugar)
• 170 g wheat flour
• 2 level teaspoons baking powder
• 2 bananas

Preparation

1. Mix the yogurt with eggs and vanilla sugar using a whisk, fork, or mixer on low speed.
2. In a second bowl, sift the flour, add the baking powder to it and mix thoroughly.
3. Pour into the bowl with the wet ingredients and mix with a whisk or gently blend until the ingredients combine into a smooth and uniform mass without lumps of flour.
4. Heat the pan (for example a large crepe pan or another with a non-stick surface), place 1 full tablespoon of batter for each pancake keeping spaces apart.
5. Fry on medium-low heat, until they rise and turn nicely golden (about 3 minutes). You can fry fat-free, but I add a small amount of butter to the pan for flavor and nice browning of the pancakes.
6. About halfway through or near the end of frying, before flipping the pancakes to the other side, press 3 banana slices into the raw batter for each pancake.
7. Flip the pancakes to the other side and fry until golden, for about 3 minutes on medium heat. Before frying the next batch of pancakes, wipe the pan with a paper towel.