With an egg and yogurt, you can make this dessert in 20 minutes! No oven or yeast required!

In a bowl, beat the egg and sugar until frothy.

Add the yogurt and vanilla extract and mix well.

Combine the flour and baking powder in a separate bowl, then sift them into the wet ingredients.

Mix everything thoroughly until you have a smooth, thick batter.

Heat a non-stick pan with a little oil over medium heat.

Add the batter in batches (e.g., 1 tablespoon) and fry until golden brown on both sides, about 2 to 3 minutes per side.

Place the finished pancakes on a paper towel to drain off excess fat.

Serve hot or cold, plain or with toppings.

Serving and Storage Instructions:
This dessert is delicious with honey, fruit, jam, or natural yogurt.

You can also dust them with icing sugar or drizzle melted chocolate over them.

Can be refrigerated for up to 2 days—simply warm gently in a dry saucepan before serving.

Variations:
With fruit: Add chopped apples, blueberries, or raspberries to the batter.

Gluten-free: Replace the wheat flour with a gluten-free mix or rice flour.

Cocoa: For a chocolatey flavor, add 1 teaspoon of cocoa to the mixture.

Spiced: Add cinnamon, cardamom, or lemon zest for extra flavor.