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Nutrition Facts
Serving Size 1 (218g) Recipe makes 6 servings The following items or measurements are not included below: 1 lemons, zest of
Calories 367
Calories from Fat 66		(18%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 122mg		40%
Sodium 887mg		36%
Potassium 297mg		8%
Total Carbohydrate 60.6g		20%
	Dietary Fiber 1.7g	6%
	Sugars 10.6g
Protein 13.4g		26%
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Fluffy Yoghurt Pancakes

Recipe #352593 | 13 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KiwiYank
Jan 28, 2009

I found this recipe in Taste Magazine (New Zealand) and it is amazing. Easy to make, never gloppy in the middle, light and fresh. They will fill you up at the time but not weigh you down and are not overloaded with sweet! These are my signature dish.....Enjoy!

SERVES 6 , 18 pancakes (change servings and units)

Ingredients

3 eggs, lightly beaten
500 ml milk
1 cup yoghurt
1 lemon, zest of
3 cups self-raising flour
1/4 cup caster sugar (superfine sugar)

Directions

1
In large bowl, whisk eggs, milk, yoghurt and lemon zest until smooth.
2
Add flour and sugar and whisk again until smooth.
3
Batter should be dropping consistency; if too thick, add more milk; if too runny, add more flour.
4
Heat large skillet/pan to medium. I don't use a spray as long as pans are non stick. Test heat of pan by dropping water on it; water should sizzle in drops.
5
Using 1/4 cup measure, drop batter into pan ( I get three per pan) and cook until bubbles form and pop on surface (sides will start to look cooked rather than runny), flip and cook until golden. Second side will only take 30-60 seconds.
6
Serve hot, in stacks of three, layered with bacon strips. Top with banana and raspberries, and of course (real) maple syrup! Yum!