Ingredients:

  • 1 cup (245g) Greek Yogurt, 2% fat
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp honey
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine sea salt
  • 1 tbsp unsalted butter

Instructions:

  1. Whisk eggs and honey. Combine the 2 eggs and 2 tbsp honey in a large bowl until the mixture looks pale and slightly frothy.
  2. Add the wet base. Stir in the 1 cup Greek yogurt and 1 tsp vanilla extract until the mixture is smooth and velvety.
  3. Combine dry ingredients. In a separate smaller bowl, sift the 1 cup flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt.
  4. The gentle fold. Add the dry mix to the wet. Use a spatula to fold until just combined. Stop when you see no more dry flour streaks.
  5. Preheat the pan. Melt 1 tbsp butter over medium low heat. Wait for the butter to stop foaming.
  6. Measure the batter. Drop 1/4 cup portions of batter into the pan. Leave space between them so they don't merge into one giant blob.
  7. Watch for bubbles. Cook for about 2-3 minutes until bubbles appear and the edges look set.
  8. The golden flip. Slide a spatula under and flip in one quick motion. The bottom should be deep golden brown.
  9. Finish the cook. Sizzle for another 1-2 minutes until the center springs back when lightly pressed.
  10. Keep them warm. Place finished cakes on a wire rack in a 200°F oven while you finish the rest of the batter.