Strawberry and lemon pancakes
Plain wholemeal flour
1½ cup(s), (225g)
Bicarbonate of soda
¾ cup(s), (180ml)
99% fat-free plain yoghurt
⅔ cup(s), (160g)
Vanilla bean extract, alcohol free
Fresh lemon rind
1½ tsp, finely grated
2 cup(s), (260g), finely chopped
1 cup(s), (130g), whole
- Whisk flour, baking powder, bicarbonate of soda, and a pinch of salt in a large bowl.
- Whisk eggs, milk, yoghurt, honey, 1½ tablespoons of oil, vanilla, and 1½ teaspoons lemon rind in a medium bowl. Add egg mixture to flour mixture and stir until just blended. Fold in chopped strawberries.
- Heat 1 teaspoon of oil in a large non-stick frying pan over medium heat. Pour ¼ cupfuls of batter into pan in 4 batches and cook for 3 minutes or until bubbles begin to appear on the surface. Turn and cook for 2 minutes or until golden. Repeat with remaining oil and batter to make 16 pancakes. If pancakes brown too fast, reduce heat as needed. Serve pancakes topped with whole strawberries and remaining lemon rind.