Rye Pancakes with Youghurt

In a bowl, mix the yogurt, egg, sugar, salt.

Extinguish the baking soda with 50 ml of boiling water and add to the ingredients in the bowl.

Add the flours, mix.

You will get a thicker composition that must be "diluted" with a little milk.

So add the milk - it took me 350 ml to get the right texture.

It should come out as thick as a drinking yogurt, or a liquid cream.

Heat a non-stick pan well (mine is ceramic), grease it using the brush with a little oil.

Pour a dough polisher and stir the pan a little so that the dough fits in a larger circle.

If you are more beginners, a more "map" may come out, but in time the hand will be given :)

Bake them over medium heat, notice that after 2-3 minutes the "holes" start to appear and the surface of the pancake is no longer raw.

Then turn carefully (rye flour pancakes are softer) and let it cook for another 1-2 minutes.

This is how you bake them all and put them on top of each other along the way.

Notice how perforated they are - this is a sign of successful pancakes - at least these are the most appreciated by Russian gourmets :)

And serve them with what you like - yogurt, sour cream, jam ...

Because I'm more on a diet - I enjoyed them with agave syrup - good, good ... with a hot tea ...

Good appetite!