● 250g plain flour
● 4 tablespoons packed light brown sugar
● 2 tablespoon baking powder
● 1 teaspoon baking soda
● 0.5 teaspoon salt
● 4 large eggs
● 2 cup Killowen Farm Greek yogurt
● 120ml cup milk
● 2 teaspoon vanilla extract
● Maple syrup and berries, for serving
METHOD:
- Whisk together the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs until blended. Then whisk in the Killowen Farm Greek Style yogurt, milk and vanilla extract.
- Stir the dry ingredients into the wet ingredients until combined, being careful not to over-mix. Don’t worry if there are a few small lumps.
- Heat a large non-stick pan over medium heat. Melt a knob of butter or use a spray with non-stick cooking spray.
- Pour 3-4 circles of batter into the pan. Cook until the pancakes are puffy on top and golden brown on the bottom (approx. 2-3 mins), then flip and cook on the other side until risen and cooked through (1-2 mins more).
Serve with maple syrup, and fresh fruit, as desired.