Fluffy Pancakes

Amazing straight from the pan with a generous squeeze of golden syrup.  Even better with a few rashers of crispy bacon...

 

Makes around 14-15 pancakes

Ingredients

100ml Natural Yoghurt

50ml Milk

1 large Egg

25g Butter, melted

125g Plain Flour

1 teaspoon Bicarbonate of Soda

Pinch of Salt

 

• Mix the yoghurt together with the milk and egg.
• Gradually tip in the flour, whisking constantly (I use a balloon whisk) to prevent lumps.
• Add the bicarbonate of soda, salt then the melted butter and whisk until smooth.
• Put a dry frying pan on a medium heat for a few minutes to heat up.
• Spoon dollops of batter into the pan, a heaped tablespoon (approx.) per pancake.  I cook 4 at a time but you may be able to fit more in your frying pan.
• The pancakes will be ready to flip over after a few minutes when bubbles begin to burst on the surface.  They will need to be cooked on the other side for a further minute until deep golden brown on both sides and puffy.
• Serve as soon as possible!