Mini Yogurt Pancakes
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup plain yogurt
- ½ cup milk
- 1 large egg
- 1 tsp vanilla extract
- Cooking spray or butter for greasing the pan
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the yogurt, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, as this can result in tough pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or butter.
- Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
- Repeat with the remaining batter, adding more cooking spray or butter as needed.
- Serve the mini yogurt pancakes warm with your favorite toppings such as fresh fruit, maple syrup, honey, or yogurt.