In a medium bowl, beat the eggs and then add yoghurt and beat gently together.
Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries.
For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.
Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil.
When the pan is hot, ladle batter into pan (approx. 1/4 cup per pancake), reduce heat to medium low and cook for 3-4 minutes until bubbles form on the surface.
Flip, cook for a further 2-3 minutes until golden and cooked through.
Repeat for the remainder of the batter.
Ingredients
Directions
In a medium bowl, beat the eggs and then add yoghurt and beat gently together.
Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries.
For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.
Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil.
When the pan is hot, ladle batter into pan (approx. 1/4 cup per pancake), reduce heat to medium low and cook for 3-4 minutes until bubbles form on the surface.
Flip, cook for a further 2-3 minutes until golden and cooked through.
Repeat for the remainder of the batter.
Notes
Make every breakfast special with these super simple pancakes – light, fluffy and made from just three simple ingredients; eggs, flour and thick greek yoghurt!
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Recipe developed by Jane Richter