Pancakes
Fluffy yogurt-based pancakes perfect for a relaxed Sunday brunch, served with maple syrup and butter.
Equipment
Ingredients
Ingredients
strained yogurt
200 g
egg
1 piece
sunflower oil
50 g
salt
1 pinch
vanilla extract
1 tsp
granulated sugar
50 g
self-rising flour
120 g
baking soda
1 tsp
butter
1 tbsp
maple syrup
1 serving
butter
1 serving
Instructions
Mix wet ingredients
In a large bowl combine yogurt, egg, sunflower oil, salt, vanilla extract and sugar. Whisk until smooth.
Add dry ingredients
Add self-rising flour and baking soda. Whisk just until incorporated; do not over-mix.
Heat pan
Place a 30 cm non-stick pan over medium heat and allow it to warm up.
Cook pancakes
Add a little butter to the pan. Drop 3 tablespoons of batter per pancake, leaving space between each. Cook 2-3 minutes per side until golden and edges release.
Serve
Transfer pancakes to a plate. Serve immediately with maple syrup or honey and extra butter.
Original recipe
Storage
Store cooled pancakes in an airtight container. Reheat gently to preserve fluffiness.
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