Make a well in the centre of the basin after sifting the flour.

Crack each egg and place it in the well.

Stir in yoghurt and milk.

Add a dash of vanilla, sweetener, and salt. Blend until a velvety consistency.

Let the batter sit in the refrigerator for a minimum of half an hour.

Lightly coat a pan with reduced-calorie cooking spray and set it over medium heat.

Spoon in some of the mixture and heat for 1 minute, then flip and cook for another 1 minute, or until golden brown.