This pancake recipe is a great option for those looking for a delicious and hearty breakfast made without eggs. Using milk, yogurt and butter in the batter creates a soft and tender texture. And the sugar balances out the flavors, making these pancakes sweet but not cloying.The recipe is versatile, which means you can add whatever toppings you want to the dough. Pieces of fruit, candied fruits, nuts - add as you like, combine and experiment, creating a new breakfast recipe every time.
Mix the flour, a pinch of salt, baking powder, baking soda, sugar and stir with a whisk.Pour in the milk and knead the dough, add the yogurt and mix until smooth.
Melt the butter, add to the batter and mix.
Heat a skillet over medium heat for 2-3 minutes.Spoon the batter into the pan with a tablespoon, about 2 tablespoons per pancake, trying to form a round shape.Cook 2-3 pancakes at a time for about 1 minute on one side, until bubbles appear on the surface. Flip and cook for about 1 minute more on the other side.Transfer to a plate and cook the remaining
Serve pancakes with your favorite toppings: caramel, jams, jam, or unsweetened toppings like lightly salted or smoked salmon, bacon, roasted vegetables, or crumble.