Yep!!! One can apparently put yoghurt in pancakes or so I ‘invented’. I had some leftover plain yoghurt from a previous recipe so I decided to add it into the pancake batter. Have I mentioned that it was to expire in 2 days, yeah, hence the reason I had to use it and I had no fruits to make a smoothie with it.
This recipe is a bit different from my previous pancake recipes mainly because I also added some corn flour but not to worry you substitute it with all purpose flour.
1 1/2 cups all purpose flour
1/2 cup corn flour
1 tablespoon baking powder
2 tablespoons sugar
1 tablespoon vanilla essence
4 tablespoons plain yoghurt
A handful of raisins
5-6 halved grapes
Oil for frying
In a bowl, mix all the dry ingredients, except for the raisins and grapes.
In a jug mix in the wet ingredients.
Make a well in the bowl with dry ingredients, then pour in the wet. Mix well. In case the batter is too viscous add some few tablespoons of water to your desired consistency.
Add the chopped up raisins.
Heat your skillet to prepare for frying.
At this point I was ready to start cooking them, then hubby my well and able sous chef suggests I add some grapes. Being the risk taker that I am I complied. You can totally eliminate them.
Super fluffy, I think that was mainly cause of the yoghurt. The raisins were a nice addition. I didn’t quite taste the grapes. Hubby loved them. Very filling.
If I could do it all over again:
Eliminate the grapes. (Sorry hubby)
Tip: Don’t be fooled to think I wake up to prepare these on a work morning, the secret lies in making them at night while waiting for dinner to cook. So ladies and gents that is how you have a filling breakfast and save time