Yoghurt Pancakes (Zizzle) Recipe

Crepe, with its old name pouring or sizzling, is one of the most practical and economical breakfast dishes that you can season with sweet or salty ingredients. We said it would fit the old fashioned way, we made it with yogurt instead of milk, bon appetit!

Ingredients:

For 4 people

🕐 Preparation: 5 min. 🕐 Cooking: 15 min.


Flour	2	Cup
Egg	2	Qty
Yogurt	1	Cup
Water	1	Cup
Liquid Oil	1/2	Half Cup
Baking Powder	1	Package
Granulated Sugar	1	Tsp
Salt	1	Tsp (large)

For the Service:
	Butter	1	Tbsp

Instructions:

In a deep bowl, first combine the liquids, namely yoghurt, water, oil and eggs, and whisk well. Sift flour, baking powder, salt and sugar and add to the mixture and mix until you get a smooth and thin boza consistency.
Take the non-stick pancake pan, heat it slightly and put it on low heat. If desired, grease the pan with a small piece of butter. Since there is oil in the mixture, you can continue without adding any oil.
Take a ladle of the mixture and spread it over the surface, starting from the edge of the pan. Gently shake the pan to ensure that the mixture is spread evenly and evenly over the surface of the pan.
Wait until your crepe is eye-catching, turn it when the bottom surface is lightly browned. Cook your crepes one by one, front to back.
After each crepe, if you prefer, you can oil your pan little by little. Thus, you both add flavor and prevent them from sticking.
You can serve your cooked crepes hot or warm by adding any sweet (honey, jam, etc.) or salty (cheese, olive paste, etc.) material between them in layers or in a single roll. Enjoy your meal!
Note: You can make oven dishes by adding spinach, chicken saute, etc. into the pancakes you will make with this recipe.

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