Recipe courtesy of Clonakilty Irish Yoghurts.
Ingredients
- 250g plain flour
- 1.5 tsp baking powder
- 2 tbsp. granulated sugar
- 3 eggs
- 150g low-fat Greek-style natural yogurt
- 100ml milk
- I teaspoon of vanilla paste
- 2 tbsp. Butter
- Irish Yogurt Clonakilty Half Fat Crème Fraiche
For the Blueberries
- 200g Blueberries
- 1 heaped tablespoon of caster sugar
- Juice of half a lemon
Method
- In a large bowl whisk together the flour, baking powder, and granulated sugar. In another bowl or jug mix together the eggs, vanilla, milk, and yogurt.
- Mix wet ingredients into the dry ingredients until just combined. Do not over-mix.
- Allow your batter to chill in the fridge for approximately 10 minutes. Heat your frying pan or skillet on medium heat. Add in your butter.
- Pour a ladle of your pancake batter onto the hot pan. Once bubbles begin to rise and pop on the surface, flip the pancake with a spatula. Cook for another minute.
- Repeat with the rest of the batter.
For the Blueberries
- Add the blueberries, sugar and lemon juice to a saucepan and put over gentle heat. When the blueberries start to burst remove from the heat. Set aside.
- Serve the pancakes with a spoonful of blueberries and a dollop of crème fraiche,
