- 15 g unsalted butter plus a little extra
- 300 ml natural low fat yogurt
- 1 egg
- 125 g plain flour
- 1 tsp bicarbonate of soda
- pinch of ground cinnamon
- a little milk (optional)
- 2 big handfuls any chopped or small fruit
- vegetable oil, for frying
- maple syrup, for drizzling
- Melt the butter in a small pan or in the microwave. Leave to cool slightly.
- Mix together the yogurt, egg and the melted butter and whisk together with a fork until well combined.
- Next, sift the flour, bicarbonate of soda and cinnamon into another bowl. Pour over the egg mixture and use a wooden spoon to mix well. Don’t worry if the batter is slightly lumpy. Add a little milk if it’s too thick. The mixture should easily drop off the spoon.
- Now stir in the fruit. Heat 1 tsp oil and a small knob of extra butter in a frying pan over a gentle heat until the butter just starts to fizz. Drop spoonfuls of the batter into the pan, spaced well apart.
- Cook over a medium heat for about 2 minutes until you start to see bubbles rise on the surface. Carefully slide a palette knife under each pancake and flip over. Cook for another 2 minutes, then lift the pancakes out onto a plate with the palette knife.
- Cover with foil to keep warm. Cook the remaining batter in the same way until you have a pile of pancakes.
- Serve with maple syrup over the top if you like or some low fat crème fraîche and an extra pile of fruit on the side.
Always have the lemon and sugar on hand as this is everyone's favourite. You can still keep pancakes healthy by topping with honey and low fat yoghurt You need the pan very hot, but without too much fat. Use a bit of kitchen towel to spread the oil, or remove the oil if you've added too much