QiMeal
Pancakes klasyczne
Pancakes klasyczne · ready in 29 min · 4 servings · 375 kcal per serving · easy · 7 ingredients
These tender, lightly tangy pancakes use yogurt and baking soda for lift, giving a fluffy breakfast stack with crisp buttery edges.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 29 min
- Serves
- 4
- kcal
- 375
- Difficulty
- easy
Ingredients · 4 servings
- 200 gWheat flour
- 3Egg
- 250 mlMilk
- 30 gNatural yogurt
- 40 gButter, divided
- 5 gBaking soda
- 25 gSugar
Equipment
stovetop, mixing bowl, whisk, spatula, ladle, skillet, pastry brush, turner, kitchen scale, serving plate
Instructions
- Mise En Place
Gather all ingredients, measure them accurately, and set out 2 bowls, whisk, spatula, ladle, skillet, brush, and turner. · 3 min
What to look for: Measured ingredients and tools are ready on the counter.
- Combine Dry Mix
Whisk wheat flour, sugar, and baking soda in a large bowl until the leavening is evenly dispersed through the flour. · 2 min
What to look for: Dry mixture looks uniform with no visible clumps of soda.
- Mix Wet Base
Whisk egg, milk, natural yogurt, and 30 g melted butter in a second bowl until smooth and lightly foamy. · 3 min
What to look for: Wet mixture is smooth, pale, and lightly bubbled.
- Fold Batter
Fold the wet mixture into the dry mixture just until combined; stop while the batter is still lumpy and thick. · 2 min
What to look for: Batter is hydrated but visibly lumpy, not smooth.
- Heat Skillet
Heat a skillet over medium heat and brush with a little remaining butter until it foams lightly without browning. · 3 min
What to look for: Butter foams gently and coats the pan in a thin film.
- Cook First Side
Pour 80 ml batter per pancake onto the skillet and cook for 2-3 minutes, until bubbles form and edges look set. · 3 min
What to look for: Surface bubbles stay open and the edges lose their wet shine.
- Flip Pancakes
Flip each pancake 1 time and cook for 1-2 minutes more; avoid pressing with the turner to keep the centers fluffy. · 2 min
What to look for: Both sides are golden and the pancakes spring back lightly.
- Repeat Batches
Brush the skillet lightly with butter between batches and cook the remaining batter, adjusting heat to prevent dark spots. · 10 min
What to look for: Each batch is evenly golden with rounded, puffed centers.
- Serve Warm
Serve the pancakes stacked while warm, keeping the browned sides visible and the fluffy centers intact. · 1 min
What to look for: Pancakes sit in a soft, warm stack with lightly crisp edges.
Nutrition (per serving)
| kcal | 375 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 48 g |
| of which sugars | 10 g |
| Fat | 15 g |
| of which saturated | 8 g |
| Fibre | 1 g |
| Sodium | 429 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Wheat flour
- All-purpose wheat flour: Use the same weight for the closest texture.
Egg
- Natural yogurt: Use by weight only if eggs are unavailable; pancakes will be softer and less rich.
Milk
- Water: Use only in a pinch; the pancakes will be less rich and will brown less evenly.
Natural yogurt
- Milk: The batter will be milder and the baking soda lift will be weaker.
Butter
- Sunflower oil: Use less oil than butter; the edges will be less buttery but still cook cleanly.
Baking soda
- Fresh baking soda: Use a fresh package; old baking soda may not react well with the yogurt.
