Pancakes

Greek Yoghurt Pancakes

It’s pancake day! Shrove Tuesday, Mardi Gras whatever you call it it means a day when breakfast, lunch and dinner can acceptably be pancakes pancakes and more pancakes.

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For Christians, shrove Tuesday is the final day before Lent begins and is therefore used as a day to get rid of any sugars, fats and eggs before the fasting begins. However, pancake day is celebrated by all faiths and people and in my opinion is a day for loved ones to come together for a cheerful meal/snack watching everyone try to (and fail) flip the pancakes!

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For these pancakes, I decided to create something that was super tasty but wasn’t overly sweet. These are perfect anytime of day even for breakfast as they are full of protein and the yoghurt makes a healthy replacement to heavy cream or chocolate!

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The batter has greek yoghurt in, which gives it a soft, velvety texture you would get from adding whole milk or cream (without the sins) so you wont feel regret after eating a stack of these!!

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I am usually more of a crepe person with thin pancakes being my favourite. But this year I gave myself a challenge to make fluffy american-style pancakes and I think I have been converted! Give them a try, you wont regret it and let me know how you get on and what you top your pancakes with…


Ingredients

  • 260g Plain Flour
  • 4 tsp Baking Powder
  • Pinch of salt
  • 375ml Whole Milk
  • 2 tsp Vanilla Extract
  • 2 Large eggs
  • 2 Tbsp Greek Yoghurt plus extra for topping (0%)
  • Fry Light Vegetable Spray
  • Honey to drizzle
  • 20g Mixed nuts (pistachios, hazelnuts and walnuts are good)

Directions

  1. Sieve flour, baking powder and salt in a large bowl and whisk together until combined. If you like, use half plain flour and substitute with half wholemeal flour for extra healthy pancakes.
  2. In a separate small bowl using a fork, whisk together the milk, eggs and vanilla extract until combined. Then add the yoghurt and mix.
  3. Heat a non-stick frying pan to a medium/high heat and spray Fry-Light spray to cover the base (about 5-6 sprays). Using a 1/4 cup ladle, fry in batches of about 3 pancakes at a time.
  4. Leave pancakes to cook on one side for about 3 minutes until small bubbles start to form on the pancake. Flip and cook on the remaining side for approximately 2 minutes.
  5. To keep warm while making further batches, wrap in foil and place in a low warm oven to keep warm without overcooking.
  6. Once all the pancakes have cooked, layer in a stack and dollop 2 or 3 spoonfuls of greek yoghur on top and drizzle over with honey and chopped nuts.

  • Use half plain and wholemeal flour in order to make even healthier pancakes.
  • Instead of honey, maple syrup or golden syrup works well. A homemade pancake syrup such as this recipe is also delicious.
  • Any type of nuts you like will work well so choose the ones you love best.
  • Whilst 0% greek yoghurt is listed, you can use 2% yoghurt as well if you prefer.

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