Ingredients for approximately 16 pancakes
Take a mixing bowl and add the flour, sugar, salt, vanilla powder and baking powder.
In a second bowl, whisk 2 eggs and then add the yoghurt. Stir well.
Combine the egg and yoghurt mixture in the first bowl and add the lemon juice and zest. Whisk everything together so it forms a thick batter.
Heat two frying pans on the stove with a little oil. I’m working with 2 pans simultaneously otherwise I can’t keep up with the speed at the table.
Using a spoon, scoop small amounts of the batter in to the pan (my pancakes are about 11cm). Let the bottom turn brown, when you see small air bubbles form on the top it’s time to flip them over. Now bake the other side nice and brown.
You can choose to bake an entire stack in one go or to serve then immediately after baking. Serve with some maple syrup on the side.