- 15g unsalted butter, plus extra for frying
- 300ml natural yogurt
- 1 medium free-range egg
- 2 drops vanilla extract
- 125g plain flour
- 1 tsp bicarbonate of soda
- Pinch of ground cinnamon
- A little milk (optional)
- 2 big handfuls any chopped or small fruit, such as peeled and finely chopped ripe pear, apples, banana or frozen berries such as blueberries or raspberries
- Vegetable oil, for frying
- Maple syrup, for drizzling
- Melt the butter in a small pan or in the microwave. Leave to cool slightly. Measure the yogurt into a measuring jug. Crack the egg into a small bowl and beat with a fork. Add the egg to the yogurt with the vanilla and melted butter and whisk with a fork.
- Sift the flour, bicarbonate of soda and cinnamon into another bowl. Pour over the egg mixture and use a wooden spoon to mix well. Don’t worry if the batter is slightly lumpy. Add a little milk if it’s too thick. The mixture should easily drop off the spoon. Stir in the fruit.
- Heat 1 tsp oil and a small knob of extra butter in a frying pan over a gentle heat until the butter just starts to fizz. Drop spoonfuls of the batter into the pan, spaced well apart. Cook over a medium heat for about 2 minutes until you start to see bubbles rise on the surface. Carefully slide a palette knife under each pancake and flip over. Cook for another 2 minutes, then lift the pancakes out onto a plate with the palette knife. Cover with foil to keep warm. Cook the remaining batter in the same way until you have a pile of pancakes. Serve with maple syrup over the top.