Ingredients
- 1 cup (250 g) Greek yogurt
- 2 large eggs
- 2–3 tablespoons honey
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon cornstarch (optional, for a firmer texture)
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper or cooking spray
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I always begin by preheating my oven to 170°C (340°F) and lightly greasing or lining a small baking pan with parchment paper. Having the pan ready before mixing the batter makes the process quick and easy. (See the next page below to continue steps…)