Tangy, tasty Iranian yogurt pancakes are so scrumptious!
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Breakfast
Cuisine: Mediterranean
Servings: 8pancakes
Calories: 183kcal
Author: Lois Carter Crawford
Ingredients
¾cupflour
1tablespoonsugar
1teaspoonbaking soda
1pinchsalt
6tablespoonsbutter
2eggs(separated)
1cupplain Greek yogurt
½cupsour cream
Instructions
Combine the dry ingredients (flour, sugar, baking soda, salt) and sift together into a small bowl.
Melt the butter.
Separate the eggs: yolks into a suitable mixing bowl big enough for the whole recipe; whites into a bowl to be beaten.
Mix the yogurt into the slightly beaten egg yolks.
Blend the dry ingredients into the yogurt-egg mixture.
Beat the egg whites until they stand in peaks, and then gently fold them into the batter.
Drop the batter onto a hot, greased griddle (about 300°F). These pancakes expand in diameter so leave plenty of space between them.
Cook over medium heat until bubbles form throughout (about 4-5 minutes); then turn the pancakes over and cook for a few minutes more until nicely browned.
Serve with your favorite breakfast meat, syrup, jam or other topping
Notes
Note:If you use gluten free flour, they do not raise as easily, looking a bit like crepes. They need to be cooked longer to be cooked throughout.