Fluff-master American pancakes

cooked2 servings2 May 2026

Fluffiest batch yet. The drinkable yogurt version is the keeper.

ingredients9

200 ml

drinkable yogurt

egg

125 g

hladká flour

1 tbsp

sugar

1 tsp

baking powder

½ tsp

baking soda

salt

vanilla, a few grinds

ghee or butter, for frying

whisk yogurt drink

mix flour

combine wet

cook thick pancakes

flip when bubbles form

Grid inferred from the written steps.

whisk the yogurt drink and egg together200 mldrinkable yogurt1egg
mix the flour, sugar, baking powder, baking soda, salt and vanilla separately125 ghladká flour1 tbspsugar1 tspbaking powder½ tspbaking sodasaltvanilla, a few grinds
combine wet and dry just until incorporated; leave lumps
cook thick pancakes in ghee or butter over medium-low heatghee or butter, for frying
flip when bubbles form and the edges set

the settled favorite used drinkable yogurt with hladká flour; it produced the fluffiest batch
tvaroh versions use 75 g tvaroh whisked with 90 ml water instead of the yogurt drink
polohrubá flour works, but needs a short rest and is slightly denser
for tvaroh-and-povidla pancakes, spread 150 g tvaroh mixed with about 20 g honey and lemon between pancakes, then loosened povidla on top

pancake shape → 343 g grated apple folded into the batter — use 155 g flour, 2 eggs and 200 ml tvaroh-milk mix

full-size pancakes → small thick spoonfuls — use yogurt in the batter; add perníkové koření and candied orange peel