Savory Pancakes with Cheese, Vegetables, and Yogurt Sauce

In a mixing bowl, whisk together the eggs, salt, sugar, and yeast. Add the milk and boiling water, mixing until combined.

Gradually add the flour, whisking continuously to avoid lumps. The batter should be smooth and slightly thick but pourable.

Let the batter sit for about 20-30 minutes to rise and become slightly airy.

Prepare the Yogurt Sauce:

In a separate bowl, combine the plain yogurt, lemon juice, garlic powder, dried herbs, and a pinch of salt and pepper. Stir until smooth and well combined. Adjust seasoning to taste.

Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or butter.

Pour a ladle of the batter onto the skillet, spreading it into a round pancake shape.

If you’re using cheese and vegetables, sprinkle some of the grated cheese and diced veggies on top of the pancake while the batter is still wet.

Cook for 2-3 minutes, or until the bottom is golden brown and the top is set. Flip and cook the other side for another 1-2 minutes until golden.

Repeat the process with the remaining batter.

Serve:

Serve the savory pancakes warm, topped with a generous spoonful of yogurt sauce. You can also garnish with additional herbs or fresh greens if desired.

Serving and Storage Tips: