FLUFFY YOGHURT PANCAKES
Updated: Feb 19, 2021
Pancakes! The simple mention of this word seems to ignite a child like feeling of excitement in everyone. They're not just any old breakfast item, they often mark a special occasion, birthday's, long weekends, endless holiday buffets and ofcourse the one and only "Matilda"movie. It's time to play "Send me on my way" on Spotify and get flipping.
Treat yourself, show someone you love them, find a use for that last lonely banana.
Makes 4 x 12cm Pancakes or 6 x 8cm - Enough for 2 people
I N G R E D I E N T S
1 Large egg
1 Cup of plain yoghurt
Juice of 1/2 Lemon
1 Cup of Plain flour
1 Tbsp Caster sugar
1/4 Tsp Bi- Carb
1/2 Tsp Baking powder
1/4 Tsp Fine salt
Veg Oil + Butter for greasing pan
Milk/Water to loosen batter if needed
T O P P I N G S
Pic Combo - Roasted rhubarb + blueberries, Maple syrup, Creme fraiche
Recommendations - Banana, PB + Raspberry Jam / Smoked salmon, Creme fraiche + Dill / Crispy streaky bacon + syrup / Nutella, vanilla ice-cream, + salted popcorn
U T E N S I L S
Non stick pan
Measuring jug or small bowl
M E T H O D
1. Mix all your dry ingredients in large bowl then make a well in the centre.
2. In a jug, combine the yoghurt with juice of half a lemon then whisk in the egg.
3. Pour the yoghurt mixture into the well and whisk the batter till combined and smooth.
4. The batter should be thick but drop from a spoon easily, add a little milk or water gradually if it’s too thick.
5. Leave the batter to sit for 30mins. This allows the raising agents to get going, the gluten to absorb the liquids and relax to ensure a fluffy pancake.
*Whilst your batter is resting, you can prepare your toppings!
6. Place a non stick pan on a low/medium heat, add 1tsp of veg oil and 1tsp butter to pan, swirl the pan so the grease coats the whole surface. You want the butter to be gently sizzling then dollop in your mix. Flip your pancake once bubbles appear across the surface. Approx 2mins each side.
Batter can be made and left in the fridge for upto 1 day.