Pancake day is fast approaching so for me right now, they’re the only thing on my mind, but no matter what day or week of the year it is, let’s be honest, it just doesn’t get much better. Recently I’ve been looking at different toppings to try with the fluffy American kind of pancake and saw a few with yoghurt on… this really intrigued me and once I gave it a go I couldn’t believed I’d never tried it before! What I love about the yoghurt and fruit is the really fresh taste it gives the pancakes, perfect for when the weather is a bit warmer or you don’t want anything too heavy.
I started with a Jamie Oliver Recipe which I found via Zoella to make the pancake batter. I must admit, this recipe seemed a biiiitt complicated to begin with when compared to what I’m used to but I couldn’t deny the amazing fluffiest it produced. One tip I picked up is to use the mixture as quickly as possible though, as I made a very large batch and the pancakes towards the end just didn’t seem to have the same ooomf as most of them.
- 3 large free-range eggs
- 115 g plain flour
- 1 heaped teaspoon baking powder
- 140 ml milk
- A mixture of your favourite fruit
- Small tub of yoghurt (your choice of flavour but I used a Madagascan Vanilla Yogurt from Marks & Spencer I would highly recommend)
- Honey for drizzling
- Separate the eggs, whites in one bowl and the yolks in another.
- Add the flour, milk and baking powder to the yolks and mix to a smooth thick batter.
- Whisk the whites with 1 pinch of sea salt until they form stiff peaks.
- Fold the egg whites into the batter.
- Heat a non-stick pan over a medium heat.
- Pour/ladel some of the batter into the pan and cook for a couple of minutes until bubbles start to appear and the bottom is looking golden.
- Flip the pancake over using whichever method you like.
- Cook until golden on both sides, then dish up!
Once your pancakes are all cooked, it’s time to start stacking your pancakes. For this, I smeared some honey and yoghurt between each layer, along with some sliced raspberries and blueberries and just stacked as high as I felt was stable! I used a Madagascan Vanilla Yogurt from Marks & Spencer which felt really luxurious and just some simple honey to add a touch more sweetness.
Sprinkle some more fruit around the plate and you’re ready to serve/eat! I cannot wait to make these again, pancakes really are the food of the gods. Let me know what your favourite topping is for pancakes (especially if it’s a bit unusual) as I really want some new ideas to try!