Marion’s Best Pancakes

Marion’s Best Pancakes

Previous Next More Awesome Dessert Recipes Just For You Dessert Marion’s Best Pancakes European Print This
Serves: Makes 8 pancakes
Nutrition facts: – calories – fat


1 cup self-raising flour 

½ tsp baking powder 

½ tsp sea salt 

¼ cup caster sugar 

½ cup milk 

¼ cup Greek yoghurt 

30g butter, melted, cooled 

1 tsp vanilla extract 

3 eggs, yolks and whites separated 

1 tsp of lemon juice 

extra block of cold butter 

honey or maple syrup, to serve 


Whisk together the flour, baking powder, salt and
 sugar in a large bowl. In a small jug or bowl, whisk together the milk and yoghurt. Add the butter, vanilla and egg yolks and whisk until smooth. Add the milk mixture into the flour mixture and whisk until smooth. 


Beat the egg whites and lemon juice until soft peaks form. Gently fold one-third of the egg white into the flour mixture until just combined. 
Then fold in the remaining egg white.  


Poke a fork into the cold block of butter. Heat a non-stick frying pan over medium-high heat. Brush the butter over the bottom of the pan. When sizzling, add a ladleful of batter mixture. Cook for 2 minutes or until golden and then flip and cook for another minute. Transfer to a serving plate and brush the warm pancake with more butter. Keep warm while you repeat with the remaining batter and butter.


Serve the pancakes drizzled with 
honey or maple syrup.  

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