Pancakes with Yoghurt and Banana
Fluffy pancakes, banana and thick yoghurt.
Fluffy pancakes topped with thick yoghurt, sliced banana and a drizzle of honey. A weekend breakfast that still hits proper protein and fibre numbers.
Nutrition · per serving
Method
- 1
Whisk the batter
Whisk flour, egg, milk, sugar and the tiny pinch of sea salt until smooth. Rest it for 5 minutes so the flour hydrates and the pancakes cook tender instead of rubbery.
- 2
Heat the fat
Warm the butter and neutral oil in a non-stick pan over medium heat. You want a gentle sizzle — too hot and the outside burns before the middle sets.
- 3
Cook the first side
Pour small rounds of batter into the pan and leave them until bubbles appear and the edges look set. This takes about 90 seconds; do not poke them early.
- 4
Flip and finish
Flip once and cook the second side until golden and springy in the centre. Move cooked pancakes to a warm plate while you finish the batch.
- 5
Top and serve
Spoon yoghurt over the pancakes, scatter sliced banana, the toasted hazelnuts and blueberries. Eat while warm, with the cold yoghurt doing the sauce work.