Serves 2 (3 pancakes each)
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
- 170G (1 CUP) BETTER BATTER PANCAKE MIX
- 1 CUP YOGURT (WE USE COYO NATURAL YOGURT)
- 1 LARGE FREE RANGE EGG
- 1 X TBSP OIL OF CHOICE
METHOD
- IN A MIXING BOWL, ADD EGGS, YOGURT & OIL - WHISK TO COMBINE
- ADD THE PANCAKE BLEND TO WET MIXTURE AND WHISK TO COMBINE.
- HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HEAT. GREASE PAN WITH BUTTER OR SPRAY WITH COOKING OIL.
- USING 1/4 CUP OF THE BATTER PER PANCAKE COOK PANCAKE TIL STARTS TO BUBBLE AND THEN CAREFULLY FLIP.
- TRANSFER TO A PLATE AND REPEAT WITH REMAINING MIXTURE, MAKING SURE YOU GREASE BETWEEN EACH PANCAKE.
SERVING SUGGESTIONS
HERE WE HAVE SERVED WITH WHIPPED COCONUT YOGURT, FRESH STRAWBERRIES AND DRIZZLE WITH PURE MAPLE SYRUP.
