Ingredients
Equipment
Method
- Start by combining all the dry ingredients. In a large mixing bowl, add the organic white self-raising flour, wholemeal self-raising flour, baking powder, raw sugar, and salt. Whisk them together until well blended. This step ensures that the leavening agents are evenly distributed throughout the flour.
- In another smaller bowl, combine the eggs, melted butter, vanilla extract, and Greek yogurt. Whisk these ingredients well until you have a creamy and smooth texture. This mixture will add richness to your pancakes.
- Add the unsweetened almond milk to the yogurt mixture and stir until combined. You want the mixture to be smooth and free of lumps.
- Now, pour the yogurt mixture over the dry ingredients. Using a wooden spoon, stir slowly and gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy as this helps achieve a light pancake.
- Next, heat a non-stick pan or griddle over medium heat. Spray it with cooking oil spray, ensuring it’s evenly coated. This will prevent the pancakes from sticking.
- Using a ladle or a ¼ cup measuring cup, pour the batter onto the heated pan to form your pancakes. You can gently spread the batter out with the back of a spoon to shape them.
- Cook the pancakes for about 3 to 4 minutes. Keep an eye on the underside; when it's golden brown, it’s time to flip. These pancakes may not form bubbles due to their thick batter, so check the color.
- After flipping, cook for an additional 2 to 3 minutes or until they are cooked through and golden on both sides. Repeat with the remaining batter, adjusting the heat if necessary.
- While the pancakes are cooking, prepare the strawberry topping. In a small saucepan, combine the fresh diced strawberries, sugar, water, and vanilla extract. Bring this mixture to a boil, then lower the heat and let it simmer gently until a syrup forms and thickens.
- To make the yogurt topping, combine the remaining Greek yogurt with the whipped cream in a bowl. Mix well and taste; add sugar if needed to suit your taste.
- To serve, layer the pancakes on plates, add a generous spoonful of the yogurt/whipped cream mixture on top, dust with icing sugar if desired, and finish with a drizzle of the strawberry syrup. Garnish with finely chopped strawberries for a beautiful presentation!
Notes
Tip 1: Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in the microwave or toaster for a quick breakfast.
Tip 2: You can freeze pancakes by placing them in a single layer on a baking sheet until frozen solid, then transferring them to a freezer-safe bag. They’ll last up to two months.
Tip 3: These pancakes can be enjoyed for breakfast, brunch, or even as a dessert topped with extra syrup and whipped cream.
Tip 4: Feel free to get creative! Add chocolate chips, nuts, or even swap the strawberries for other fruits like blueberries or raspberries to mix things up.
Tip 5: A warm cup of tea or coffee is the perfect beverage to complement the flavors of the pancakes, enhancing the overall enjoyment.