The main raw materials are yogurt, eggs, sugar and medium gluten flour, which can be cooked at home.

1. Yogurt 180ml, 2 eggs, 20g sugar, 0//4 tsp salt/kloc-0, and a few drops of vanilla extract, and mix well until the sugar is completely melted.

2. Mix 60 grams of low-gluten and medium-gluten flour and 1/4 teaspoons of baking powder evenly, then sieve and stir evenly.

3. Pour the prepared batter into the measuring cup, so as to control the dosage of each pancake and make it uniform in size.

4. spread a small piece of butter on the pot, and don't put oil if it's not good enough. Pour about 50 ml of batter into the pot without shaking. When you see that the color of the outermost circle of pancakes becomes a little transparent, you can turn it over and eat it.

5. Let the pancakes cool. The sauce on the pancake tastes casual.

You can use salad oil when frying, and you should control the amount of oil, not too much. If you cook too many pancakes, wrap them in plastic wrap and put them in the refrigerator. Heat it before eating. Pay attention to hygiene when drying food directly in your mouth.