Light, delicate and fluffy yoghurt pancakes filled with pieces of apple. Quick to make and full of comforting autumn flavour. Serve warm with a generous sprinkle of cinnamon sugar.
Makes: 16–18 pancakes
Ingredients for the yoghurt apple pancakes:
- 200 g natural yoghurt or Greek yoghurt
- 2 large eggs
- 50 g caster sugar
- 130 g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- a pinch of salt
- 2–3 small apples
Peel, core and quarter the apples, then cut into thin slices.
In a bowl, whisk the eggs and yoghurt until combined. Add the sugar, vanilla extract and salt, mixing well. Sift in the flour and baking powder, then stir gently until just combined. Fold in the apple slices.
Heat a non-stick frying pan over a medium heat and add a little oil. Spoon small portions of batter into the pan. Cook for about 2 minutes, until small bubbles appear on the surface, then turn and cook for a further 2 minutes until golden. Repeat with the remaining batter, adding a little more oil if needed. Coat the warm pancakes in cinnamon sugar before serving.
Ingredients for the cinnamon sugar:
- ¼ cup sugar
- 2 tsp ground cinnamon
Mix together until evenly combined.
Enjoy!
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