Ingredients

• 250 g plain yogurt
• 2 eggs
• 1 package vanilla sugar
• 170 g wheat flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• butter for spreading on the skillet or oil

Preparation

1. Remove yogurt and eggs from the refrigerator earlier to warm them up.
2. Mix yogurt with eggs and vanilla sugar using a whisk or fork.
3. In another bowl sift flour with baking powder and baking soda, mix thoroughly.
4. Add wet ingredients to dry ingredients and mix with a whisk or gently and briefly mix until ingredients combine into a smooth batter (you cannot mix for too long, only until ingredients first combine).
5. Heat a skillet (such as a large crepe skillet or other non-stick skillet), spread it with butter or oil and place about 2 tablespoons of batter for one pancake keeping gaps (maximum 4 pancakes at a time).
6. Fry on not very high heat until they rise and are nicely browned (approximately 3 minutes). Flip the pancakes to the other side and fry until browned, for approximately 3 minutes on moderate heat.