Pudding and yogurt pancakes: A fresh twist for summer breakfasts

Breakfast served warm is always a good start to the day. Kids love pancakes, but in truth, there is no age limit. They taste good to everyone, whether hot or cold. Especially in summer, you can eat them differently each time and change the fruit add-ons.

However, not only the fruit can change their composition with these pancakes. The batter is prepared with the addition of yogurt. Choosing a fruity one will significantly influence the flavour of the dish. The second important ingredient is pudding. It affects the texture and gives the pancakes a pleasant, creamy aroma.

Pancakes with added dairy are nothing new. Some recipes are based on cottage cheese, others on sour milk, and others on cream. The ones with yogurt are exceptionally light and very fruity. They are also among the easiest to prepare. Just mix all the ingredients with a whisk; there is no need to take out a mixer, and you can start forming pancakes on a heated skillet. The pancakes are delicious and served immediately, but in my family, there are also fans of them cold. Of course, it's best to serve them with fresh fruit, and an extra serving of yogurt certainly won’t hurt either.

Ingredients:

• 2 eggs,
• 2 tablespoons of all-purpose flour,
• 1 package of vanilla or cream-flavoured pudding mix without sugar,
• 1 small fruity yogurt,
• half a teaspoon of baking soda,
• oil for frying.

Preparation method:

1. Mix the eggs, flour, pudding mix, baking soda, and yogurt into a smooth batter.
2. Heat a small amount of oil in a skillet.
3. Form small pancakes and fry them until golden brown on both sides.
4. Place them on a plate lined with a paper towel to absorb excess oil.