- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Greek Yoghurt Pancakes
Pancakes
- 250 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 40 g white sugar, Optional
- 2 --- eggs, large
- 165 g Greek-style natural yoghurt
- 180 g Milk, of choice
- 3 g vanilla extract, or Paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place large bowl on top of lid
"Closed lid" - Weigh in all dry ingredients; 250g flour, 1 tsp baking powder, 1/2 tsp bi carb soda, 1/4 tsp salt, 40g sugar (optional) and whisk together to combine. Set bowl aside.
- In the bowl "Closed lid" add all wet ingredients; 2 eggs, 180g milk, 165g yoghurt and 3g vanilla extract or paste
- Mix together. Time: 5 seconds /Speed 5
- Continue mixing at Speed: 2
Meanwhile, through the hole of the lid add in the dry ingredients, a tablespoon at a time until all combined. Try to not over mix to keep the fluffy texture, texture can be a little lumpy and should be quite thick. Once all dry ingredients have been included, stop mixing. - Scrape down sides then continue to mix on speed 3 for 5 seconds. Don't over mix.
- Heat pan on stove, medium heat and lightly grease. Pour approx. ¼ cup of the batter onto the pan (you may need to spread the mixture using a spatula or spoon as it’s quite thick) and cook for 1 – 2 minutes, or until a few air bubbles appear. Then flip to cook on the other side for a further 1- 2 minutes or until golden.
- Serve with your favourite toppings; homemade jam, chocolate spread or maple syrup and fresh fruit.
Tip
Combining baking powder and bi carb soda makes the pancakes extra fluffy, and by adding the sugar it not only adds flavour but also helps create golden edges, if preferred you can leave out the sugar.
Using a combination of milk and yoghurt helps make the mixture not thick.
If you prefer thinner pancakes, add a tablespoon of extra milk to the mixture.
You can make ahead and freeze extras for another day, after you’ve cooked them allow to fully cool. Stack the pancakes with bake paper in between each pancake and then place into a ziplock bag and remove any excess air. They can be reheated in the microwave or toaster oven.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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