Yogurt Pancakes
An easy, American-style pancake recipe that little ones will love. Add whatever fruit you fancy and keep the kids entertained by getting creative with your presentation – we love making (and eating) these!
Ingredients
100g (4oz) self-raising flour
30g (2 tbsp) caster sugar
1 egg, beaten
75ml Yeo Valley Natural Yogurt
15-30ml (1-2 tbsp) Yeo Valley Whole Milk
A little vegetable oil to fry
To Serve
Little Yeos yogurt or fromage frais and fresh fruit, e.g. strawberries or raspberries.
Try it with...
Method
- Sieve the flour into a bowl and mix in the caster sugar. Add the beaten egg and natural yogurt and enough milk to make a thick batter, the consistency of double cream.
- Heat a little oil in a heavy-based, non-stick frying pan over a medium to high heat. Drop tablespoons of the mixture into the pan and cook until bubbles appear on the surface. Turn the pancakes over and cook on the other side.
- Keep the pancakes warm in a clean tea towel whilst cooking the remaining mixture. Serve with Little Yeos yogurt or fromage frais and fruit.
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