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Yoghurt Pancakes
For a breakfast with a difference, why not try our recipe for Yoghurt Pancakes served with Roasted Hazelnuts Honey and Berry Coulis.
Jump to the methodAdded August 2011
A breakfast with a difference. This batter is very versatile and the quantities are easily doubled. You can serve the pancakes with sweet or savoury toppings.
You'll need
for the Pancake batter (makes 8-10 pancakes)
- 25g Melted butter
- 100g Greek Style Yoghurt
- 2 eggs, beaten
- 50g Self Raising Flour
- 1 tbsp of Milk
for the Berry coulis
- 2 cups of Frozen Mixed Berries or any berry of your choice
- 10g of butter
- 1 tbsp of caster sugar
To serve
- Greek style yoghurt
- 1 tsp Roasted Hazelnuts Honey or any honey of your choice
Method
In a bowl, mix the melted butter with the yoghurt. Ensure that the butter is not to hot as the mix could curdle.
Add 2 beaten eggs to the yoghurt mix, at this stage you should obtain a thick and creamy consistency.
Add beaten eggs. 
Add flour and milk Add the flour and then the milk. Mix thoroughly; the mixture should be smooth without any lumps.
Leave the pancake batter to rest for 15minutes.
Meanwhile, prepare the berry coulis. Place the berries in a saucepan with the butter and the sugar. Cook the berries on a low heat for 10 minutes.
Prepare the berry coulis 
Cook the pancakes In a hot pancake pan, put one tablespoon of the batter at the time. Once you notice small “bubbles” on the top of the pancake, you can flip it over. Cook the pancake on the other side for another minute.
Serve the pancakes with the berry coulis and with some Greek style yoghurt drizzled with Honey.
