Ingredients
Method
A bit of this, a bit of that
- 115g (4oz) self-raising flour
- 25g (1oz) caster sugar
- 1 large egg
- ½ 5mlsp (½ tsp) vanilla extract
- 150ml (1/4pt) Onken Natural Yogurt
- 50ml (2floz) milk
- 10 ml (2tsp) vegetable oil
Step-by-step
- 1 Sift the flour into a large bowl and stir in the sugar.
- 2 In a medium bowl whisk together the egg, vanilla extract, yogurt and milk.
- 3 Make a well in the centre of the flour and pour in the liquid, beat together with a balloon whisk to make a smooth batter.
- 4 Heat a large frying pan or griddle, add some of the oil and then drop tablespoons of the batter into the pan, allowing a little room for them to spread.
- 5 Cook over a medium heat until bubbles appear, this takes about 2 minutes. Flip the pancake over with a slice or palette knife to cook the other side until it is golden brown.
- 6 Lift pancakes onto a cooling rack that is covered with kitchen towel and place more kitchen towel lightly on the top.
- 7 Cook all the batter and if necessary add more oil to the pan.
-
8
Serve the pancakes drizzled with golden or maple syrup with an extra dollop of Onken Greek style yogurt.
Cooks Tip: These will freeze really well, so why not make up a batch and freeze in 4’s ready to use for breakfast or a teatime snack.
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