1 cup all-purpose flour
2 Tbs cane sugar
4 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 container, 5.3oz siggi’s Pumpkin & Spice
1/2 cup water
4 Tbs butter, melted
1 tsp vanilla extract
1 egg, separate the yolk from the white
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir to combine and set aside.
In a medium mixing bowl, combine the yogurt, water, melted butter, vanilla extract, and egg yolk. Whisk to combine and set aside.
In a larger mixing bowl, beat the egg white to a stiff peak using a whisk.
Add the yogurt mixture to the flour mixture and stir until well combined. Some lumps are fine. Fold in the whipped egg white gently and allow the batter to rest for about 10 minutes.
Heat a medium nonstick pan. Add about 1 Tbs butter and swirl to coat the bottom of the pan. Add about 1/3 cup of the batter and cook until small bubbles appear on the surface (about 2-3 minutes). Flip the pancake and cook for another 1-2 minutes. Continue until all pancakes are cooked. Serve with a touch of maple syrup and butter.