PANCAKES: BREAKFAST BEGINS IN THE PAN!
Oats, yogurt and six little pancakes to share between two. Quantities and cooking tips for an original CHIARA! recipe.
Cuisine: International · Course: Breakfast
Too much heat browns the outside while leaving the middle raw. Thin batter spreads too far. Watch both before building a stack.
Ingredients for two
Use 80 g oat flour, 50 g shelled egg, 100 g plain natural yogurt, 40 ml milk, 4 g baking powder, 10 g sugar and 5 g pan oil. The expected yield is six small pancakes. Allow ten minutes’ preparation and about fifteen minutes’ cooking in batches.
Five minutes for the batter
Mix flour, sugar and baking powder. Beat egg, yogurt and milk in another bowl, then combine until no dry flour remains. Rest five minutes.
The batter should drop from a spoon without being watery. If it will not spread, add milk a teaspoon at a time and note the change. If it spreads too much, make one trial pancake first.
Keep the heat medium-low
Heat a non-stick pan, spread the oil and add about one sixth of the batter. After two or three minutes, check the edge and underside. Turn when the edge firms and the base is golden. Cook the other side one or two minutes, checking the centre is cooked. Lower the heat if browning happens too quickly.
Do not taste raw batter containing egg.
What goes on top?
Finish with your favourite topping, such as fresh fruit or yogurt. Allergens include oats/gluten, egg and milk; check baking powder. A plant-based drink removes neither the milk in yogurt nor the egg.
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Estimated nutrition per serving
About 270 kcal · Protein 10.8 g · Carbohydrate 34.9 g · Fat 9.8 g.
Calculated with plain whole-milk yogurt, semi-skimmed milk (40 ml ≈ 41.2 g) and all 5 g oil. The small contribution of 4 g baking powder is excluded. Estimated values per serving. Values vary with brands, substitutions and actual quantities.
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