Nutrition and extra info
- Vegetarian
Nutrition: per pancake
- kcal75
- fat2g
- saturates1g
- carbs12g
- sugars3g
- fibre1g
- protein3g
- salt0.2g
Ingredients
For the dry mix
- 500g self raising flour
- 4 rounded tbsp golden caster sugar
- 1 rounded tbsp ground cinnamon
Cinnamon
sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
To make one batch
- 125g natural yogurt
- 1 large egg
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- a little butter, for frying
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- maple syrup or Nutella, to serve
Maple syrup
may-pul sir-rupThe rising spring sap of a number of varieties of maple tree…
Method
Before you go, tip the flour, sugar and cinnamon into a bowl and mix thoroughly to distribute the cinnamon evenly. Transfer to a rigid container and seal.
To make a batch of pancakes, tip the yogurt into a bowl or jug and add the egg and milk, then mix with a fork. Rinse the yogurt pot and dry well. Measure a scoop of dry mix into a bowl, make a well in the centre, and add the yogurt mixture. Beat together to make a smooth batter.
Heat a frying pan with a knob of butter. Spoon tablespoons of mixture, a little apart, into the pan and cook until bubbles appear on the surface, about 2-3 mins. Flip them over and cook until firm to the touch, then transfer to a plate. Add a little more butter and continue to cook the pancakes until all the batter is used up. Serve with toppings of your choice.
Comments, questions and tips