Greek Yoghurt Pancakes

Ingredients

• 175g Chobani natural Greek yoghurt (whole milk)
• 50g Salted butter (batter and serving)
• 125g Organic plain flour
• 6g Baking powder
• 6g Baking soda (bicarbonate of soda)
• 14g White sugar
• 2 eggs Extra-large eggs
• 60ml Full cream milk
• 60ml Pure maple syrup, to taste

Method

1. Mix the batter Set aside the serving butter. For the base four-person recipe, this is 20g for serving and 30g for the batter; scale both amounts with the servings. Melt the batter butter and let it cool slightly. Whisk the Chobani natural Greek yoghurt, eggs, full cream milk and melted butter together in a bowl. In a second bowl, stir together the organic plain flour, baking powder, baking soda and sugar. Add the dry ingredients to the wet ingredients and stir gently until just combined; a few small lumps are fine.
2. Cook the pancakes Heat a non-stick frying pan over medium-low heat. Spoon in small rounds of batter, leaving space between them. Cook for about 2 minutes, until bubbles appear, the edges start to set and the undersides are golden. Flip gently and cook for another 1-2 minutes, until golden on the other side and cooked through in the centre. Repeat with the remaining batter, reducing the heat if the pancakes brown too quickly. Aim for four small pancakes per person.
3. Serve Divide the warm pancakes between plates. Offer the reserved butter and pure maple syrup separately so everyone can add their toppings to taste.