Vegetarian
- Serves4
- CourseDessert
- Prepare5 mins
- Cook15 mins
- Total time20 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
- 175g self-raising flour
- 1 tsp baking powder
- 2 tbsp golden caster sugar
- 250g Greek-style natural low fat yogurt
- 3 tbsp semi skimmed milk
- ½ tsp vanilla extract
- 1 egg
- 30g clarified butter or a splash of oil, for frying
Method
Preheat the oven to 140°C, gas mark 1. Put the dry ingredients and a pinch of salt into a large bowl and whisk to combine. Pour in the yogurt, milk and vanilla, then crack in the egg and whisk to make a smooth, thick batter.
Set a large frying pan over a medium heat, then add a splash of clarified butter or oil. Drop in 2 heaped spoonfuls of batter, nudging it into round shapes if you need to, allowing plenty of room for the pancakes to grow. It’s important not to let the pan get too hot.
After 1-2 minutes, when the odd bubble appears, flip each pancake using a spatula and cook for 1 minute more, until well-risen. Keep warm in the oven while you cook the rest of the batter, using a little more butter or oil each time. Serve, with rhubarb compote and a spoonful more yogurt, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,383kJ/ 329kcals |
|---|---|
Fat | 11.5g |
Saturated Fat | 4.9g |
Carbohydrates | 46.1g |
Sugars | 13.2g |
Fibre | 1.4g |
Protein | 10.2g |
Salt | 0.9g |
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