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
1. 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.
2. 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.
3. 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.