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In a bowl, whisk the egg, sugar, and vanilla sugar until smooth and slightly frothy.
Add the oil, yogurt, and milk. Mix well until fully combined.
Sift in the flour and baking powder. Stir just until the batter is smooth and lump-free.
Heat a non-stick skillet over medium-low heat and lightly grease it with oil or butter.
Pour in a ladle of batter to form small pancake rounds.
Cook for 2–3 minutes on each side until golden brown and puffed.
Repeat with remaining batter.
Serving and storage tips:
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