Yoghurt Pancakes

Get flipping! Rustle up a scrumptious stack of light, golden American-Style Yoghurt Pancakes. Top with blueberries, raspberries and runny honey. Ring the changes on Pancake Day with these yoghurt-based discs of deliciousness.

Ingredients

For the pancakes

  • 1 egg, beaten
  • 150g Greek-style yoghurt
  • 175ml milk
  • 1 tbsp melted butter, plus extra to grease
  • 1 tsp caster sugar
  • ½ tsp salt
  • 150g wholemeal flour

To serve

  • 20g blueberries
  • 20g raspberries
  • Runny honey, to drizzle

What You Do

  1. Whisk the egg, yoghurt, milk and melted butter together.
  2. In a separate bowl, combine the sugar, salt and flour. Add the yoghurt mixture to the dry ingredients and beat until smooth.
  3. Lightly grease a frying pan and warm on a medium heat. Use 2 tbsp batter for each pancake and cook for approx. 2 minutes each side until golden brown.
  4. Serve with the berries and runny honey.
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