Fluffy Pancakes
Ingredients
Pancakes
- 250 g Greek or natural yogurt
- 3 - 4 tbsp milk
- 1 tsp. vanilla extract optional
- 1 egg
- 2 tbsp honey/maple syrup you can also use golden syrup
- 1 tsp. baking powder
- 175 g self raising flour
- 1 tbsp. oil
To serve
- 150 g blueberries You could also use bananas, tinned peaches, raspberries etc
- Greek or natural yogurt, lemon juice and honey
Instructions
- Preheat the oven to 150c if you want to keep the pancakes warm whilst you cook the batch. Alternatively, you can just cover them with foil or microwave them for 10 seconds if you need to reheat them.
- Mix the wet ingredients together.
- Add the baking powder, do a quick stir, then add the flour, mixing well. Unlike traditional flat pancakes, this batter is very thick as it needs to keep it’s shape in the pan and is best used straight away rather than left to stand.
- Heat a little of the oil in a large frying pan (if you have a pastry brush, use that to spread the oil around the pan).
- Drop large spoonful's of the batter around the outside of the pan making sure they are well apart as they do spread a little. You may want to use the back of a spoon to spread them out. You want to retain a thickness of about 1 cm.
- Turn the heat down to medium. Once bubbles start to rise on the batter, flip them over and cook until golden brown.
- Repeat to use up the rest of the batter.
Notes
These pancakes freeze beautifully, let them cool then store them in a sealed container or bag separated by greaseproof /baking paper.
Just take out what you will use and either heat in the oven (180c) by placing them in a single layer, then covering them with foil for 10 mins, or microwave for 20 seconds per pancake or 60 seconds for 5 or you can pop in a toaster on low (keep an eye on them) though this method does make them crispy.