Quick and Easy No-Oven Yogurt Pancakes

Incorporate Dry Ingredients: Sift in 180g of flour and 10g of baking powder into the wet mixture. Sifting helps to prevent lumps and ensures even distribution of the baking powder. Stir gently until the batter is smooth and free of lumps. Be careful not to overmix, as this can lead to tough pancakes—just mix until combined!
Cook the Pancakes:
Heat Your Pan: Place a non-stick skillet or frying pan over medium heat. Once heated, lightly grease the pan with a bit of oil. This will help the pancakes cook evenly and prevent sticking.
Pour the Batter: Using a ladle or measuring cup, pour a small amount of batter into the pan to form a pancake. You can choose to make them small or large depending on your preference—just keep in mind that smaller pancakes cook faster.
Watch for Bubbles: Cook the pancake until bubbles form on the surface and the edges begin to set, which usually takes about 2-3 minutes. This is an indication that it’s time to flip.
Flip and Finish Cooking: Carefully flip the pancake using a spatula and cook the other side until it turns golden brown, approximately 1-2 more minutes. Repeat this process with the remaining batter, adding more oil to the pan as necessary to keep things non-stick.
Serve:
Add Sweetness: Once the pancakes are cooked, sprinkle them lightly with caster sugar for an added touch of sweetness. This will enhance their flavor and give them a lovely finish.
Presentation: Serve the pancakes warm, stacked on a plate, and consider adding a few toppings for extra flair. Fresh fruits like strawberries, blueberries, or banana slices can add color and freshness. A drizzle of honey or maple syrup complements the pancakes perfectly, adding a delightful sweetness. You might even consider a dollop of whipped cream or yogurt for a rich, creamy contrast.