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Easter pancakes with yogurt and honey
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 2-4
Stuart Gillies shares the perfect recipe to get your Easter morning started
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Ingredients
- 125g Flour
- 1 1/2 tsp Baking powder
- 1 tbsp caster sugar
- 1 tsp ground Mixed spice
- 1 tsp lemon zest
- 1 free-range Egg
- 250-300ml Milk
- oil/ Butter, for frying
- natural Greek yogurt
- runny Honey
Method
1. Place the flour, baking powder, caster sugar, mixed spiced and lemon zest into a bowl and mix well to combine. Beat in the eggs and milk until you have a smooth batter with the consistency of double cream.2. Heat a non-stick frying pan and add a little butter/oil. Ladle in small batches of the batter and fry for 1-2 minutes, or until bubbles start to form on the surface of the pancakes. Flip the pancakes over and cook for a further 1-2 minutes, or until golden-brown. Transfer to a warm plate and repeat with the remaining pancake batter.
3. Serve the pancakes in a stack with the yoghurt and honey drizzled over the top.
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