NGREDIENTS:

MAKES 6 PANCAKES

• 170G (1 CUP) BETTER BATTER PANCAKE BLEND
• 1 CUP YOGURT (WE USE COYO NATURAL YOGURT)
• 1 X FREE RANGE EGG
• 1 X TBSP OIL OF CHOICE

METHOD

1. IN A MIXING BOWL, ADD EGGS, YOGURT & OIL - WHISK TO COMBINE
2. ADD THE PANCAKE BLEND TO WET MIXTURE AND WHISK TO COMBINE.
3. HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HEAT. GREASE PAN WITH BUTTER OR SPRAY WITH COOKING OIL.
4. USING 1/4 CUP OF THE BATTER PER PANCAKE COOK PANCAKE TIL STARTS TO BUBBLE AND THEN CAREFULLY FLIP.
5. TRANSFER TO A PLATE AND REPEAT WITH REMAINING MIXTURE, MAKING SURE YOU GREASE BETWEEN EACH PANCAKE. 

HERE WE HAVE SERVED WITH WHIPPED COCONUT YOGURT, FRESH STRAWBERRIES AND DRIZZLE WITH PURE MAPLE SYRUP.