No-weigh cinnamon & yogurt pancakes

No-weigh cinnamon & yogurt pancakes

By Mary Cadogan
  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 20 mins

Easy

4 batches of dry mix (each batch makes 10-12 small pancakes)
Pancakes are the ultimate breakfast and these are particularly great to rustle up on a camping holiday, with no scales required!

Nutrition and extra info

  • Vegetarian

Nutrition: per pancake

  • kcal75
  • fat2g
  • saturates1g
  • carbs12g
  • sugars3g
  • fibre1g
  • protein3g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

    For the dry mix

    • 500g self raising flour
    • 4 rounded tbsp golden caster sugar
    • 1 rounded tbsp ground cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A 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
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • a little butter, for frying
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • maple syrup or Nutella, to serve
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree…

    Method

    1. 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.

    2. 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.

    3. 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.

    • Recipe Tip

      Measuring tip

      If you have a spare empty yogurt pot, wash and dry it well and pack into the top of your dry mix to make measuring easier.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Cinnamongirl76
    18th Aug, 2016
    5.05
    These were nice! Made them 2 times now for my 2-year old (who is a picky eater) and he really liked them. The 2nd time I substituted the self-raising flour with whole wheat flour (and added baking powder) to make them somewhat more healthy. These came out allright and were even more fluffy :-)
    camberwellgirl
    31st Aug, 2014
    2.55
    Made this for a Sunday brunch, and whilst nice I personally would increase the cinnamon as did not really taste it. It would also be helpful to have a weight of dry ingredients available as I had no small yogurt pots and so had to estimate, resulting in rather thick pancakes!! Served them with a rhubarb and raspberry compote which was really tasty.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.