how to make: raspberry and yoghurt pancakes

This morning I woke up in a bit of a funk. I’m putting it down to working 37 days straight without a holiday and the fact that last night I had to sit through the first half of Eugene Onegin at the Royal Opera House without surtitles. The singing was great and all, but for a girl who likes her stories, this was devastating. My Russian is about as impressive as my Swahili, so all was lost during this Tchaikovsky/Pushkin mash-up. And, finally, as I prised my eyes open to greet the morning light, I remembered that I’d forgotten to buy milk. No morning latte for me. Pffft.

And then it hit me. Today is Shrove Tuesday and the clouds parted. It’s called Pancake Day – not evening – so why not start off with something delicious for breakfast? As you know, I was out of milk, so yoghurt would have to do. And yes, blueberries are traditional, but raspberries were aplenty chez moi. The result? Delicious – even if I can’t do up my jeans. Pfffffft.

You’ll find more photos and the recipe after the jump.

Ingredients

200g self-raising flour
1tsp baking powder
Pinch of salt
Knob of butter
1 egg
250g yogurt
50ml water
Golden or maple syrup
Sunflower oil or butter for cooking

 Preparation time: 10mins
Cooking time: 15mins

 Makes a stack of four US-style pancakes.

Instructions

1. Melt the butter.
2. In a large bowl sift together the flour, baking soda and salt.
3. Blend the water, yoghurt and egg with a fork and add to dry mix.
4. Whisk the ingredients until they form a smooth batter. Stir in the raspberries.
5. Heat a frying pan, add a little butter or oil and spoon in the batter. I made mine around the same size as a side plate.
6. Cook over a medium heat until little bubbles start to form (around three minutes).
7. Flip and cook the other side until golden brown (also around three minutes).
8. As they’re cooked, stack them on a plate under some kitchen towel to keep them warm.
9. Smother your stack with the left over raspberries and lots of golden or maple syrup.
10. Pig out.

Substitutions: This recipe works well with blueberries too. You can also use 300ml of milk instead of the yoghurt and water.

Print the recipe.

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© Kate McAuley 2013

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