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Fast fluffy and cooked entirely in a pan these golden yogurt pan rounds are the perfect answer to sweet cravings when time and ingredients are limited. Made with just one egg yogurt flour and basic pantry staples they come together in minutes and deliver a soft comforting bite. Inspired by the joy of stovetop treats they offer the ease of pancakes with the tenderness of a dessert no oven needed.
I started making these when my oven broke and now I reach for this recipe every time I need something cozy and quick. My niece calls them pancake clouds and she always asks for them after school.
Ingredients
- Flour: gives structure and lightness use 00 for the softest rounds
- Plain yogurt: adds tang moisture and helps with rising
- Sugar: sweetens gently and enhances flavor
- Neutral oil: keeps them tender without adding flavor
- Egg: binds everything and provides richness
- Baking powder: creates the rise and fluffiness
- Vanilla sugar: adds depth and aroma choose pure extract or sachet for convenience
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Step-by-Step Instructions
- Mix the Batter:
- In a medium bowl combine yogurt sugar oil egg vanilla sugar and baking powder. Whisk until smooth. Gradually add flour whisking constantly to avoid lumps. The batter should be slightly thick but pourable.
- Preheat the Pan:
- Place a non stick pan over medium heat for about ninety seconds. Lightly grease with a brush or paper towel dipped in oil for even cooking.
- Pour and Cook:
- Use a ladle to pour batter into the hot pan. Gently spread it into a circle. Cook for two to three minutes until small bubbles appear and the edges begin to set.
- Flip and Finish:
- Carefully flip with a spatula and cook the other side for another two to three minutes until golden and cooked through. Avoid pressing down to keep them fluffy.
- Repeat:
- Continue with the remaining batter re greasing the pan as needed. Make sure each round has space and consistent heat.
- Serve:
- Serve warm on a plate stacked or solo. Add honey jam yogurt or fresh fruit for extra flavor and texture.
Storage Tips
Cool completely before storing to avoid sogginess Keep in an airtight container at room temperature for up to two days Reheat in a warm pan or toaster for best texture
Ingredient Substitutions
Greek yogurt works well thin with milk for pourable consistency Use whole wheat flour for a heartier round Maple syrup can replace sugar for natural sweetness
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Serving Suggestions
Top with whipped cream and berries for a pretty brunch Cut into sticks and serve with jam for kids Layer with nut butter and banana slices for a hearty snack
Cultural Context
Pan cooked sweets like this go back to Mediterranean and Middle Eastern traditions where ovens were not common. Yogurt based batters are typical in Balkan desserts creating a balance of moisture and lift. This modern version reflects those roots with simplicity and speed.
Frequently Asked Questions About Recipes
- → Can I use Greek yogurt instead of plain yogurt?
Yes, but thin it with a tablespoon of water or milk to achieve a smoother batter consistency.
- → Why is my batter too thick?
If your batter feels too dense, add 1 to 2 tablespoons of milk or water and mix gently to loosen it.
- → How do I avoid burnt outsides and raw centers?
Cook on medium heat and cover the pan briefly to help steam the rounds through evenly without burning.
- → Can I make savory versions of these rounds?
Yes, skip the vanilla sugar and add ingredients like cheese, herbs, or chopped spinach for savory options.
- → What toppings go well with these rounds?
Try honey, fruit compote, whipped cream, jam, or yogurt for sweet toppings. For savory, use Greek yogurt, chives, or smoked salmon.
- → How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave until warm.