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.
