Buy all ingredients right below the recipe
Ingredients
- 350 ml whole milk
- 250 g plain wheat flour
- 150 g natural yogurt
- 6 g baking powder
- 2 pcs eggs
- 1 tbsp unsalted butter
- 1 tsp sunflower oil
Method
- 1Weigh the flour into a bowl, add the baking powder, and mix well with a whisk. Stirring aerates the flour, so you don't need to sift it separately – a practical tip for a quick breakfast.
- 2Melt the butter. In a second bowl, whisk together yogurt, milk, eggs, and the melted butter until smooth. Pour the liquid mixture into the flour and briefly stir with a whisk. Small lumps in the dough are not a problem; they will disappear when baking in the pan. Stir only until the flour is moistened to preserve fluffiness.
- 3Heat a large, ideally non-stick pan and grease it with a little oil. Using a small ladle, place portions of dough into the pan and gently spread them into circles of approx. 6-7 cm in diameter. Bake until small bubbles form on the surface. Once these burst, flip the Dalken and finish baking until golden brown on the second side.
- 4Repeat the process until all the dough is used up. Serve the warm Dalken as desired with apricot jam, plum jam (Powidl), or fresh fruit.
