This is a straightforward recipe, adapted from my friend Rebekah. They're thick, but not stodgily so. I find it's unnecessary to have sugar in the recipe, particularly if you plan to slather them in maple syrup afterwards. If not serving them with just syrup and butter, they are excellent with natural yoghurt, berries and honey or with that 90s cafe classic banana, bacon and maple syrup. I like assembling a range of different toppings and letting everyone top their own. Remember too, the first one in the pan is usually a dud.
Ingredients
| ¾ cup | Plain flour |
| ¾ cup | Wholemeal flour, or spelt or rye flour |
| ½ cup | Rolled oats |
| 1 tsp | Salt |
| 1 tsp | Baking powder |
| ½ tsp | Baking soda |
| 1 cup | Natural yoghurt, unsweetened (Main) |
| 1 cup | Milk (Main) |
| 2 | Eggs |
| 1 Tbsp | Coconut oil, melted |
| 1 tsp | Vanilla essence/extract |
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Directions
- Mix dry ingredients together in a bowl and wet ingredients together in a separate bowl. Fold the wet mixture into the dry and gently mix together.
- Heat a frying pan on a low-medium heat. Add a small squirt of cooking oil and a small knob of butter. Spoon mixture (which should be quite thick) into the pan, and flip each pancake when the edges on the pan-side start to turn golden. Continue cooking over medium heat, brushing a little more butter into the frying pan between batches.
- Keep pancakes warm in your oven until they're all done, or just serve as they become ready.
