For 2 people
1 tablespoon granulated sugar
5g baking soda
5g baking powder
1/4 teaspoon salt
150ml buttermilk (or kefir milk, ribot)
60g Greek yogurt
8ml pure liquid vanilla extract
35g melted butter
1. In a medium-sized bowl or mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. In another bowl, add all the liquid ingredients: yogurt, buttermilk (or kefir milk), egg, vanilla extract, the melted butter. Mix everything together with a whisk until the ingredients are well incorporated. Add the mixture to the dry ingredients containing the flour and mix until a smooth and homogeneous dough is obtained (do not overbeat to keep your pancakes light). Put a non-stick pan to heat on low heat and, grease it a little with a knob of butter or a small spoon of oil.
2. When your pan is hot, pour 2 tablespoons of dough per pancake into it, forming a circle or any other shape you want… (I was asked for cacti last time…) Cook for 2 to 3 minutes, or until a light crust forms on the edges. Flip the pancakes using a spatula, slide it underneath and turn your pancake. Cook the other side for another 1 to 2 minutes until your pancake is golden on each side. Serve hot with maple syrup, fresh fruit, melted chocolate, etc…
For even more indulgence, just before cooking, I advise you to add blueberries or chocolate chips to the dough. For a family breakfast, you can easily double the recipe, or more… If you have leftover pancakes, know that they freeze very well!