This recipe comes from my husband’s family, and was relayed to me recently using non-measuring terms. Graham held up his hands about an inch and a half apart and told me we used that much sugar. Don’t worry, I have actual measurements for you.
Whisk together 3 eggs, 1 tablespoon sugar, a pinch of kosher salt, 1/2 teaspoon vanilla, 1/2 cup flour and 1/2 cup almond milk. When thoroughly combined, spread a light layer in the bottom of two greased cast iron skillets or 9×9 glass pans. Or find a plethora of tiny cast iron skillets or spring form pans. Swirl around so the dough climbs the walls of your pans a bit, which will encourage it to grow when you bake it.
Bake at 400 degrees for 15-20 minutes.
When removed from the oven, spread a generous amount of Greek yogurt over the surface of the pancake, then mix in brown sugar until the sugar has dissolved into the yogurt. This ends up being pretty sweet, so you likely won’t need syrup. Top with fresh fruits of your choice and dig in!
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