Lemon Yoghurt Pancakes

• temps total: 2 minutes

Ingrédients

For 5-6 pancakes

20 g (2 ½ tbsp) cornstarch

85 g (⅔ cup) all-purpose flour

4 g (1 tsp) baking powder

1 g (¼ tsp) baking soda

20 g (1 ½ tbsp) sugar

1 egg

115 g (½ cup) plain yogurt

4 g (2 tsp) lemon juice

½ lemon zest (grated)

15 g (1 tbsp) vegetable oil

Instructions

Sift and whisk together the dry ingredients.

Combine the wet ingredients and stir in the lemon zest.

Pour the liquid ingredients over the dry and mix just until combined (do not overmix).

Cook the pancakes over medium heat with a lid on, about 2 minutes per side.

Let them cool before adding your favorite topping. HAPPY PANCAKING : )