Almost everyone has their favourite Sunday morning pancake recipe, but for those who don’t or for those who are willing to take a punt and try something new, I’d love to share with you the following…
Below is the recipe I’ve been using for years now and it’s always been so well received by both my own little family, as well as any family or friends staying with us over a weekend. It’s on the light and fluffy side and depending on how much batter you pour into the pan, can vary between a crepe-like consistency to more of a thicker pancake.
As I always have Greek Yoghurt on hand, I decided to adapt this recipe many years ago (and haven’t looked back since), from Bill Granger’s ‘Buttermilk Pancake’ recipe, which was included in his wonderful cookbook ‘Bill’s Food’.
A very happy Sunday to you all!
Sunday Morning Pancakes
- 250g/2 Cups Plain Flour
- 3 Teaspoons Baking Powder
- Pinch of Salt
- 2 Tablespoons Sugar
- 250ml/1 Cup Greek Yoghurt
- 500ml/2 Cups Milk
- 2 Free-Range Eggs (lightly beaten)
- 75g/ 1/3 Cup Unsalted Butter (melted)
- It is preferable to allow the batter to rest for half an hour or so, before using.
- Butter and Sugar (after flipping the pancake, melt thin shards of butter on top and scatter with a teaspoon or 2 of sugar. Fold over and continue to heat a little longer before serving). From living in France, this continues to be my favourite way of eating a crepe/pancake!
- Lemon and Sugar
- Maple Syrup
- Mixed Berries and Yoghurt
Combine all of the dry ingredients in a large mixing bowl and whisk a little to ensure there are no lumps of flour.
In a separate bowl or large measuring cup, dollop in the yoghurt and then little by little add the 2 cups of milk, stirring as you go to maintain a smooth consistency.
Pour the milk/yoghurt mixture and the beaten eggs into the dry ingredients, whisking continuously until smooth. Slowly drizzle in the melted butter and once again whisk continuously until thoroughly incorporated.
The options are endless…