Greek Yoghurt Pancakes

YoghurtPancakes_15

Happy New Year my dear readers!
Since it’s January and everyone is on a bit of a health kick I was thinking of posting a super healthy and energy boosting receipe as the first one in 2015 here but… I’m not.

Maybe for my next post I will but for this one I ended up making pancakes as I wanted something comforting on a dark and grey January morning and tucking in a pile of pancakes seemed just right.

The pancakes I opted for are made with yoghurt which might have some health advantage over the classic American ones – if nothing else it guarantees your pancakes are light and fluffy.

For around 8 pancakes you will need:

  • 1 1/4 cup flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbsp melted butter
  • 1 egg, lightly beaten
  • 1 tsp vanilla essence
  • 1/2 cup milk
  • 1 cup plain Greek yoghurt

To serve (optional)

  • 1 1/2 cups of frozen raspberries
  • butter
  • maple syrup

Combine the flour, sugar, baking powder and soda and pinch of salt in a large bowl. 

In a jug, mix the yoghurt with the milk until there are no lumps, then whisk in the melted butter and the egg. Pour this liquid mix in a well in the dry ingredients and combine everything with a balloon whisk.

Heat up your pan on a low to medium heat and lightly butter eat (repeat this after each batch, so the pan doesn’t get sticky). Use about 1/3 cup of the batter per pancake and bake them for 6 minutes on a low heat until flipping them over for the same time on the other side.

I served them with some frozen raspberries that I heated up on the hob, a drizzle of maple syrup and a little knob of butter.

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