In a large plate or bowl, add 180g flour, 2.5g baking soda, 20g sugar, and 2g yeast. Stir well with a spatula to evenly distribute the dry ingredients—this avoids clumps of baking soda or yeast.

Crack 2 eggs into the dry mixture, then pour in 180g yogurt. Keep stirring with the spatula (press and fold to break up any lumps) until all ingredients combine into a smooth batter. The smoother the batter, the softer the pancakes.

Let the batter rest at room temperature for about 20 minutes—don’t cover it. This step lets the flour absorb moisture, making the pancakes easier to cook and fluffier. Don’t skip it!

Preheat a non-stick pan over low heat for 1-2 minutes (you’ll feel warmth when holding your hand above the pan). Key note: No oil needed at all!

Scoop an appropriate amount of rested batter with a spoon and pour it gently into the pan from a height—let it spread into a circle (about 7-8cm in diameter). Leave 1-2cm space between each pancake as they’ll expand slightly.

Cover the pan with a lid and cook on low heat. When the surface of the pancake turns semi-solid (no runny batter left, edges set), flip it carefully with a spatula—be quick to avoid breaking.

Cover again and cook for another 1-2 minutes on low heat. Press the center of the pancake with your finger; if it springs back quickly, it’s fully cooked. If not, cover and cook for 30 more seconds.

Repeat with the remaining batter. Serve hot with powdered sugar, honey, or fresh fruit if you like—they taste even better!