American Pancakes with Yoghurt (fat free)

Of all the American pancake recipes, this one is my family's favorite. Which is great because it is also the simplest to prepare and includes the ingredients we all have in our refrigerators and pantries. This quantity is enough for 4 people.

Required:

Dry ingredients:
2 cups of flours (do not top them)
pinch of salt
two Tbsp sugar (because of the special aroma I use muscovado)
baking powder + one teaspoon of baking soda

Wet ingredients:
2 eggs (room temperature)
One and a half (1,5) cup of yogurt (full)
vanilla aroma

Procedure:

First place the pan on the stove to heat up. Use a non-stick bottom pan. Best to use the same one as for crepes. Let it heat up to a higher temperature and then reduce the temperature to medium-high before baking.

Mix the dry and wet ingredients separately, then combine them all together. If the dough is too thick, add some more yogurt. Dough density is very important. The mass should be denser than the dough for French crepes, but it should not be too thick. The ideal density is reached if, when you lift the mixer, the dough leaks slightly and evenly back into the bowl, leaving a mark on the surface.

Bake in a dry pan, not adding oil. Make sure that the amount of dough you put on the pan is always the same, so you get pretty much the same pancakes. My advice is to take two to 3 tablespoons of dough to the pan. The smaller they are, the more beautiful they are. A minute or two on one side, then flip over on the other. The temperature should be medium strength.

Serve with topping as desired.

Americki palacinci s jogurtom (bez masnoce)

Od svih recepata za americke palacinke ovaj je mojoj porodici najdrazi. Sto je sjajno jer je ujedno i najjednostavniji za pripremiti I ukljucuje sastojke koje svi imamo u nasim friziderima i ostavama. Navedena kolicina je dovoljna za 4 osobe. 

​Potrebno je: 

Suhi sastojci:
2 solje brasna (nemojte ih puniti do vrha)
prstohvat soli 
dvije kasike secera (zbog posebne arome ja koristim muskovado) 
prasak za pecivo + jedna kasicica sode bikarbone 

Mokri sastojci:
2 jaja (sobna temperatura) 
Jedna i po (1,5) solja jogurta (vrhom puna)
aroma vanilije 

Postupak:

Najprije stavite tavu da se grije. Koristite tavu s neprijanjajucim dnom. Najbolje onu koju koristite za crepe palacinke. Neka se grije na jacoj temperature, a prije pecenja temperaturu smanjite na srednje jako. 

Izmijesajte odvojeno suhe i mokre sastojke, pa sastavite sve zajedno. Ako je tijesto previse gusto dodajte jos malo jogurta. Gustoca tijesta je veoma vazna. Masa treba biti gusca od tijesta za francuske crepes, ali ne smije biti ni pregusta. Idealnu gustocu ste postigli ukoliko, kada podignete mutilicu tijesto lagano i ravnomijerno curi nazad u zdjelu, ostavljajuci trag na povrsini. 

Pecite na suhoj tavi, ne dodajuci ulje. Potrudite se da kolicina tijesta koju stavljate na tavu uvijek bude ista, tako cete dobiti prilicno jednake palacinke. Moj savjet je da vadite po dvije do 3 kasike tijesta na tavu. Sto su manji, to su ljepseg oblika. Minut do dvije s jedne strane, pa prevrnete s druge. Temperatura treba biti srednje jacine. 

Posluzite uz topping po zelji.