This is a really easy American 'fat' pancake recipe that you can add any fruit you have to.
- 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