Fluffy greek yoghurt pancakes

Who else out there loves the lazy weekend mornings with a great breakfast?!

Time to forget about the stressful week and rushing out the door to work and getting the kids off to school. Time for something delicious to start the day off just right, preferably in your pajamas, I know I will!

I have given myself a challenge, to try a new pancake recipe every weekend and my kids have eagerly agreed to be taste testers.  I made 5 different batches to get the recipe just right and the kids loved them all and can’t wait for the next weekend and more pancakes. Tought job, I know, but someone has got to do it!

I will be posting a new pancake recipe every weekend so I hope you cook along with me and get an early start, well not too early, to that weekend feeling.

These greek yoghurt pancakes are a favorite, light, fluffy and delicious. Topped with some blueberries and maple syrup they go down a treat with the whole family. You could add some blueberries to the batter and make blueberry pancakes as well.

I usually make a double batch with the idea to save some for snack time later but somehow most of them disappear before making it to the fridge.

Have a great weekend everyone!

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Fluffy greek yoghurt pancakes

Servings: 15 pancakes

Ingredients

• 3 large eggs, separated
• 2 dl full fat greek yoghurt
• 1 small lemon, juice and zest
• 1 tablespoon maple syrup
• 2 teaspoon vanilla sugar
• 2 ½ dl all purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• butter for the pan
• maple syrup and fresh berries for serving

Instructions

1. Start by separating the eggs into two bowls. Beat the eggs whites using electric beaters or a standing mixer until soft peaks have formed. Set aside.

2. Whisk together the egg yokes, yoghurt, lemon juice and zest. Mix the dry ingredients and stir just to combine, be careful not to over mix the batter, then you will end up with dense and rubbery pancakes.

3. Fold the egg whites into the batter, stirring until just incorporated and you have a thick and fluffy batter. 

4. In a large skillet melt a little butter and fry the pancakes over medium heat, about ½ dl batter makes a good size pancake. Cook the pancakes until bottoms are golden brown and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.

   Serve this delicious breakfast with maple syrup and top with fresh berries if desired.

   Enjoy!