Greek Yoghurt Pancakes

This is our go to breakfast pancake recipe. The greek yoghurt was made in our yoghurt maker so was quite cheap.

The batter is really thick and needs quite a long time to cook. The end result is a soft fluffy pancake.
I made some with frozen berries and some plain which we ate with Maple syrup.

Greek Yogurt Pancakes

Ingredients

• 350ml of  Greek yogurt
• 2 egg
• 1 cup flour
• 2 tsp baking soda

Instructions

1. Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
2. In a separate bowl, mix together the flour and baking soda.
3. Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
5. Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!

Crunchy Lemon Muffins

I really enjoy this recipe – super quick to make up and results in lovely moist lemony muffins with a tasty crunchy top. Lovely warm or cold and can be frozen also.

Ingredients

2 Cups self raising flour
1 Cup white sugar
Finely grated rind of 2 lemons
100g butter, melted
1 Cup milk
2 large eggs

Syrup

Juice of 2 lemons

1/4 cup white sugar

Method

Preheat oven to 200C (390F).

Mix the first 3 ingredients in a large bowl.

In the second bowl mix together the melted butter, milk & eggs.

Make a well in the dry ingredients and pour the liquid ingredients into this. Lightly fold ingredients together until the flour is dampened. Do not over mix.

Spoon into well greased muffin tins and bake for 10-15 minutes.

While the muffins cook, mix the lemon juice and the second measure of sugar (do not dissolve the sugar). As soon as the muffins have been removed from the tins, brush them with the lemon juice topping.

Cool on a wire rack. Store in an airtight container once cooled.

Makes 12 muffins.