or any other sweetener
Whole wheat flour
you can also add white flour
Step by step
In a bowl, mix the yogurt, egg, sugar, salt.
Extinguish the baking soda with 50 ml of boiling water and add to the ingredients in the bowl.
You will get a thicker composition that must be "diluted" with a little milk.
So add the milk - it took me 350 ml to get the right texture.
It should come out as thick as a drinking yogurt, or a liquid cream.
Heat a non-stick pan well (mine is ceramic), grease it using the brush with a little oil.
Pour a dough polisher and stir the pan a little so that the dough fits in a larger circle.
If you are more beginners, a more "map" may come out, but in time the hand will be given :)
Bake them over medium heat, notice that after 2-3 minutes the "holes" start to appear and the surface of the pancake is no longer raw.
Then turn carefully (rye flour pancakes are softer) and let it cook for another 1-2 minutes.
This is how you bake them all and put them on top of each other along the way.
Notice how perforated they are - this is a sign of successful pancakes - at least these are the most appreciated by Russian gourmets :)
And serve them with what you like - yogurt, sour cream, jam ...
Because I'm more on a diet - I enjoyed them with agave syrup - good, good ... with a hot tea ...