Pancakes

Pancakes are the perfect breakfast treat, or are fantastic when you've run out of bread. My kids really love them in their lunchboxes for a high energy recess snack. These are pikelet sized and are light and fluffy due to the addition of yoghurt into the mix. Serve hot with jam and yoghurt, lemon and sugar, maple syrup, as a stack with fruit salad. Alternately you can plop blue berries into them just after dropping the batter onto the pan and prior to flipping them over. Makes 12.

Ingredients

2 eggs
125 g plain or vanilla yoghurt
125 ml milk
200 g self raising flour
butter to melt in the pan

Method

1. In a large bowl whisk the eggs, yoghurt and milk together until combined.
2. Add the flour and whisk until lumps are gone. The mixture will be quite thick.
3. Melt a small knob of butter on a medium pan or skillet and drop tablespoon sized blobs of batter onto the pan when the butter is bubbling. You can use a non-stick pan without butter, but the pancaked won't brown and have that lovely crunch on the edges.