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.
The only way I'm making pancakes from now on!
Fluffy, airy, tasty and all the other good things I can say about a good pancake recipe!
Lightest pancakes I’ve ever made
These were so light and fluffy and delicious. I’ll definitely be making this recipe for pancakes from now on.
I can't get anything done!
I spend waayy too much time on Marion’s videos and recipes. Every recipe is perfect and I love them. Looking forward to Bun Cha and making Bao Buns!