Crack an egg into a bowl and use a whisk to beat. Add sugar and whip until white.
Add the milk and yogurt. When mixed, sift in the flour and baking powder while mixing with a whisk until there are no more lumps.
Last, add the vanilla and mix to complete the batter.
Heat a non-stick pan on low-high or medium-low heat. Add a little oil and use a paper towel to coat the pan and remove excess oil.
Pour the batter into the center of the frying pan. For large pancakes, fill the whole pan, for medium pancakes, fill the pan about 80%, for small pancakes, fill the pan about 60%.
When bubbles pop on the surface, flip it over and lightly brown the other side.
Once cooked, transfer to a plate. While still warm, wrap to steam until fluffy. Repeat the process with the rest of the pancakes.
Finally, top with butter, maple syrup, honey, cream, chocolate sauce, fruits, etc to your liking and enjoy!
Story Behind this Recipe
When I lived overseas, I couldn't buy pancake mix, so I referred to various recipes and made my own. I aimed to make it delicious and easy to follow.
If there is remaining oil on the frying pan, the pancakes won't look good, so be sure to completely wipe it off. The yogurt and milk should be 100 ml together, so adjust the amounts as you prefer. When mixing together the egg and sugar, mix it REAL well to make fluffy, cake-like pancakes.