Greek Yoghurt Pancakes
Serves: 4-6
  • 7 tablespoons plain flour
  • 1 tablespoons caster sugar
  • 1 teaspoon baking powder
  • 1 cup Greek yoghurt
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup frozen blueberries
  • butter for frying
  • maple syrup for serving
  1. In a medium bowl, whisk together the flour, sugar and baking powder.
  2. Add the yoghurt and stir until just combined.
  3. In a separate bowl, whisk together the eggs and vanilla. Then add to the flour and yoghurt mixture. Fold until the batter is just barely combined. Add the blueberries and gently mix through. Its important not to over mix.
  4. Heat a frying pan over a medium - low heat and coat with a small amount of butter. Just enough so they don't stick. Drop spoonfuls of the batter into the frying pan and cook until bubbles form on the top. Flip the pancakes and cook the other side.
  5. Serve with maple syrup, an extra dollop of yoghurt and a few blueberries.
Recipe by Villiers Brown at