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Following on from my blog post Sunday Morning, I thought I would share with you all our favourite breakfast recipe. My American-style pancakes are actually made with low-fat yogurt instead of the traditional buttermilk. Not only is yogurt a bit better for you, it lasts for ages in the fridge so you can make a few batches from one tub, and it’s more readily available. You can also serve any leftovers with the pancakes!
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- Prep time: 5 minutes
- Cooking time: 15 minutes
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Serves: Mummy & Hungry Toddler (double up to serve family of four)
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Ingredients
88g self-raising flour
1/2 tsp baking powder
1 tbsp golden caster sugar
125g low fat natural yogurt
1.5 tbsp semi-skimmed milk
1/4 tsp vanilla extract
1 egg
Large handful of blueberries for batter
Splash of oil, for frying
Assorted fresh fruit, compote, maple syrup, honey etc. to serve
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Method
- Preheat the oven to 120°C (fan assisted, increase by 10°C for conventional and place shelf in low/to middle)
- Place all of the dry ingredients into a large mixing bowl and stir to combine
- Pour in the yogurt, milk and vanilla, then crack in the egg and whisk to make a smooth, thick batter
- Gently stir in the handful of blueberries (better still ask your little person to do this for you – they’ll have great fun)
- Add a dash of oil to a large frying pan and place over a medium heat
- Pour/spoon your batter onto your frying pan, depending on the size of your pan you can probably make 3-4 pancakes at a time, but allow plenty of room as they will grow. Don’t let the pan get too hot as they’ll burn easily
- After 1-2 minutes, small bubbles will appear on the surface. Now flip the pancake using a spatula and depending on the thickness of your pancake cook for 1-2 minutes more, until well risen
- Keep the pancakes warm in the oven whilst you cook the rest of the batter
- Serve with fresh fruit, maple syrup, fruit compote, yogurt, honey – whatever you fancy!
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If you enjoyed this blog post, you’ll probably like this: Sunday Morning.
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