Ingredients

• 350 g natural yogurt
• 4 tablespoons sugar
• 2 eggs
• 3 tablespoons rapeseed oil or butter
• 230 g flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

and

• 1 teaspoon cinnamon
• 1 tablespoon butter
• 1 tablespoon cane sugar or white sugar

Preparation

1. Place yogurt, sugar, eggs, and oil or melted butter in a bowl. Mix with a whisk or blend with a mixer.
2. Add flour, baking soda, and baking powder and mix again or blend.
3. Heat a crepe pan and reduce the heat. Place two tablespoons of batter for each pancake and gently spread the batter into a thinner pancake. Fry three pancakes at the same time because they will rise. Fry on low heat, slowly, until the pancakes rise, for about 2 minutes.
4. Meanwhile, melt the butter with sugar and cinnamon. Pour the obtained cinnamon butter with a teaspoon onto the top of the pancakes, creating a spiral pattern.
5. When the pancakes are nicely golden, flip with a spatula to the other side and fry for a shorter time, about a minute. Place on a plate, rinse the pan and fry the next batch of pancakes.
6. Serve with your favorite toppings.