It’s more important than ever that we show the people we care about just how much they’re appreciated. Whether that is the other half on Valentine's day or your mum on Mother's day - Loseley Chilled Foods is here to help with an utterly delicious recipe that is sure to please.
Mini Pankcakes with Loseley’s Rich and Creamy Plain Yoghourt
Serves: 4 and is suitable for vegetarians
Ingredients
- Self-raising flour, 110g (4oz)
- Salt, pinch
- Golden caster sugar, 15g (½oz)
- Egg, 1 large
- Vanilla extract, 1 teaspoon
- Loseley’s Rich and Creamy Plain Yoghourt, 150g (5oz)
- Milk, 2 tablespoons
- Vegetable oil, 2-3 teaspoons
- Fruit and berries or golden syrup, to serve
Method
1. Sift the flour and salt into a large bowl and stir in the sugar. Crack the egg into the middle, and then add the vanilla extract, Loseley’s Rich and Creamy Plain Yoghourt and milk.
2. Beat together with a wire whisk to make a smooth, thick batter. Next, heat a pancake pan – ideally, it should be very heavy with shallow sides.
3. Add a few drops of vegetable oil. Turn the heat to low, then drop tablespoons of the batter into the hot pan, allowing room for them to spread.
4. Cook over a medium heat until bubbles appear and the surface of the batter just begins to set – this will take about 2 minutes. Flip the pancakes over with a palette knife to cook on the other side.
5. Cook the pancakes until golden brown, and then lift out onto sheets of kitchen paper. Keep them in a warm place whilst you cook the remaining batter, adding a few drops of vegetable oil into the pan when needed.
6. Serve the pancakes when they are warm, overloaded with fruit and berries or drizzled with golden syrup, or even a tablespoon of one of Loseley’s Yoghourts – why not try Caramelised Pear and Creamy Fudge.
Loseley Chilled Foods are available from the chilled cabinet of grocers and supermarkets. Visit www.loseley.com for more information.
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