One of Natasha's favourite breakfasts beside scrambled eggs, cornflakes with milk, or oatmeal are pancakes! Last night I made Natasha 26 mini yogurt pancakes. She LOVES pancakes for breakfast, and it's also a great way to get yogurt into a picky toddler. Today she ate 3 of them for breakfast with strawberry jam. And the rest I layered in a large plastic container between pieces of wax paper and froze for later use. I love Annabel Karmel's First Meals book, and the recipe below is taken from there:
Yogurt Pancakes
Prep: 10 minutes; cooking: 2 minutes
Makes 8 portions
- 1 egg, lightly beaten
- 2/3 cup mild, full-fat natural yogurt
- 2/3 cup milk
- 1 1/4 cups self-raising flour
- 1/4 tsp salt, OR 2 tbsp maple syrup (for sweeter version)
- Vegetable oil for frying
Mix together the beaten egg and the yogurt, then stir in the milk, flour, and salt or maple syrup. Mix until you have a smooth batter.
Heat a little oil in frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula. They should spread about 6cm (2.5 inches) across.
Cook 1-2 minutes until lightly browned, then turn and cook another 1-2 minutes until browned on the other side and set in the centre.
Drizzle maple syrup over pancakes or serve with fresh fruit or berries (strawberries, raspberries, sliced peaches, etc.)
*I added golden raisins to mine.