Northerners are good at making pasta. When yogurt and wheat flour are skillfully blended together, they create a Mongolian delicacy "yogurt cake" that belongs to our Inner Mongolia prairie.

Yogurt cakes are made from yogurt and flour and do not contain a drop of water.

The top of the yogurt cake is brown or burnt (due to the size of the heat), and the periphery is light yellow. Before entering the mouth, a milky aroma will rush into the nasal cavity. Biting along the milky aroma is like taking a big mouthful of solid yogurt.

The sweetness is accompanied by the aroma of milk and noodles, and it melts in your mouth after chewing a little... You can't help but eat one piece or two pieces... and you will be impressed by the Mongolian delicacies without knowing it.

Next, I will share with you our Inner Mongolia yogurt cake.

Materials required: 150 grams of wheat flour, a box of yogurt, two eggs, appropriate amount of sugar and baking powder.

Preparation method: 1. Mix the five kinds of ingredients and stir evenly. You can use an egg beater to beat evenly into a paste (you can add or subtract sugar according to your own taste).

2. Heat a pan (an electric pan is also acceptable) to medium heat. Use a small spoon to pour a spoonful of batter into the pan. The batter will spread out automatically (remember not to add oil).

3. Cover the pot with three more lids one after another.

4. After about a minute, one side of the automatically formed cake will be ready. Flip the other side and bake for about another minute.

5. The yogurt cake comes out of the pan with a strong milky aroma.

The fluffy yogurt cake is not only delicious, but also easy to make and rich in nutrients.

In addition, if you don’t like baking powder and sugar, you can omit the baking powder and sugar and just use yogurt, eggs and flour, and it will be just as delicious.

Add a bowl of multigrain porridge and a side dish, and a simple and nutritious breakfast is completed.