Fluff-master American pancakes

cooked2 servings2 May 2026

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

Ingredients

• 125 ghladká flour
• 200 mldrinkable yogurt
• 1egg
• 1 tbspsugar
• 1 tspbaking powder
• 0.5 tspbaking soda
• salt
• vanilla, a few grinds
• ghee or butter, for frying

Steps

1. 1whisk the yogurt drink and egg together
2. 2mix the flour, sugar, baking powder, baking soda, salt and vanilla separately
3. 3combine wet and dry just until incorporated; leave lumps
4. 4cook thick pancakes in ghee or butter over medium-low heat
5. 5flip when bubbles form and the edges set

Tweaks

• —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

Variations

• tvaroh batter

  • —200 ml drinkable yogurt → 75 g tvaroh + 90 ml water

• apple fritters

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

• gingerbread oladyi

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