Inspired by classic diner stacks but enriched with creamy yoghurt for extra tenderness, these Greek yoghurt, American-style pancakes are perfect for both sweet and savoury twists.
- 120g Plain Flour
- 30g Granulated Sugar
- 1 ¼ tsp Baking Powder
- ¼ tsp Bicarbonate Soda
- ¼ tsp Salt
- 230g Full Fat Greek Yoghurt
- 85g Whole Milk
- 2 Large Eggs
- 30g Melted Unsalted Butter
- 1 tsp Vanilla Extract/Paste
- 1/2tsp Cinnamon
- Sieve the flour, baking powder, bicarb, salt and cinnamon into a bowl.
- Into another bowl, combine the yoghurt, eggs, vanilla, and milk and whisk until combined.
- Then pour the egg/yoghurt mixture into the flour mix and fold in together, till the texture forms a smooth batter.
- Pour in the butter and fold in once again until silky.
- Heat up a fry pan on a medium heat and add a drop of veg oil into the pan (this will help the pan cakes not to stick.
- Once golden brown on each side, they are ready to serve.
If you prefer savoury, leave out the sugar and vanilla. Add a bit of cracked black pepper and serve with crispy bacon and Emmental cheese.
Recipe by Marc Williams, Cookery School Director at The Grand, York
