Fluffy Greek Style Yogurt Pancakes, need we say more?
The best breakfast or a delicious dessert, we'll let you decide...
Method
Step 1
Preheat the oven to 140°C. Put the flour, baking powder, sugar and a pinch of salt into a mixing bowl and whisk to combine.
Step 2
Add the Lancashire Greek Style Yogurt, milk and cracked egg.
Step 3
Whisk until you're left with a thick, smooth batter.
Step 4
Set a large frying pan over a medium heat and add a splash of butter.
Step 5
Drop in two heaped spoonful's of batter, nudging into round shapes if you need to and allow plenty of room for the pancakes to grow. Remember to not let the pan get too hot! After a minute or two, when bubbles start to appear, flip each pancake using a spatula and cook for another minute or so, until well risen.
Step 6
When the pancakes are cooked move them into the oven to keep warm whilst you cook the rest, using more butter every time.
Step 7
Choose your toppings and serve!
Ingredients
- 175g self raising flour
- 1 tsp baking powder
- 2 tbsp sugar
- 250g Lancashire Farm Greek Style Yogurt
- 3 tbsp milk
- 1 egg
- 30g butter (for frying)
- 6oz self raising flour
- 1 tsp baking powder
- 2 tbsp sugar
- 9oz Lancashire Farm Greek Style Yogurt
- 3 tbsp milk
- 1 egg
- 30g butter (for frying)
Nutritional Information
| Energy | 1414kJ/338kcal |
|---|---|
| Fat | 14g |
| of which saturates | 8g |
| Mono-unsaturates | 4g |
| Polyunsaturates | 1g |
| Carbohydrate | 46g |
| of which sugars | 9g |
| Protein | 9g |
| Fibre | 0g |
| Salt | 0.17 |
| Calcium |
