By Alicia Green
This recipe makes a delicious brunch but you could also serve the pancakes with melted chocolate and ice cream for a decadent dessert. You can buy fantastic yoghurt in the Nour Cash and Carry for this recipe.
For the pancakes: makes 12 serving 4 people
- 120g plain flour
- 1 tablespoon sugar
- 1½ teaspoons bicarbonate of soda
- ¼ teaspoon salt
- 350g plain yoghurt (buy a 500g tub and reserve 150g to serve with the pancakes)
- 2 eggs
- 2 tablespoons vegetable oil
To serve:
- British strawberries and raspberries (available from Brixton’s Farmer’s Market)
- The remaining yoghurt
- Maple or golden syrup
Method:
Mix the flour, sugar, bicarbobate of soda and salt together in a large bowl. In a separate bowl, beat the eggs into the plain yoghurt then add this mixture to the dry ingredients with one tablespoon of the vegetable oil and combine.
Heat the other tablespoon of oil in a large pan on a medium heat and add small ladlefuls of the batter, making pancakes that measure approximately 7cm across. As the batter cooks, bubbles will appear in the mixture and the pancakes will become fatter and fluffier. Cook for about 90 seconds on each side, or until the pancake is golden.
Serve hot with the fresh berries, a drizzle of syrup and a dollop of yoghurt.
Alicia Green
