The best pancakes

We always wanted to find a recipe for tall, fluffy and full proof pancakes. This is it. In only 8 days, we already made it 3 times!!! It is so easy, so good!

The original is here. The quantities will give a nice breakfast for 2 people.

In a mixing bowl, whisk together 30 g of room temperature butter (or melt it slightly in the microwave) and 25 g of sugar. Whisk in 1 egg, 1/4 teaspoon of vanilla extract, 1/2 cup nature flavored yogurt (or vanilla, then omit the vanilla extract), 2 tablespoon of milk (only if using 2% or more for the yogurt, if using leaner version, you an skip the milk), 1/4 teaspoon salt and 1/2 teaspoon baking soda. Add 130 g of flour and mix gently in.

*** The texture should be quite stiff, ie non-liquid. If it spread in the pan when you spoon it, it is too runny!!! It should stay in place if you want the tall/fluffy effect.

Heat the oven at 225C.

Heat a frying pan on medium heat and melt a knob of butter before spooning the pancake mixture. When cooking, the surface will crisp and the middle will stay gooey so you don't want to make them too big as this will make it impossible to turn (trust me!). Fry a couple of minute or until golden on one side. Turn and fry on the other side. The middle will not be cooked through but putting the pancakes 5 minutes in the hot oven will finish the job.

Serve with fruits and (of course) maple syrup.

*** We like adding blueberries to the batter, as shown on the picture.