½ cup Wholemeal Self-Raising Flour
½ cup White Self-Raising Flour
3 Large Eggs
300 g Thick Unsweetened Greek Yoghurt
200 g Fresh Queensland Strawberries, ½ smashed & ½ sliced for serving
2 tbsp Butter or Rice Bran oil for frying
Strawberry butter, Strawberry syrup & loads of fresh chopped strawberries
1
In a medium bowl, beat the eggs and then add yoghurt and beat gently together.
2
Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries.
3
For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.
4
Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil.
5
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.
6
Flip, cook for a further 2-3 minutes until golden and cooked through.
7
Repeat for the remainder of the batter.
Ingredients
½ cup Wholemeal Self-Raising Flour
½ cup White Self-Raising Flour
3 Large Eggs
300 g Thick Unsweetened Greek Yoghurt
200 g Fresh Queensland Strawberries, ½ smashed & ½ sliced for serving
2 tbsp Butter or Rice Bran oil for frying
Strawberry butter, Strawberry syrup & loads of fresh chopped strawberries