No-weigh cinnamon & yogurt pancakes

10-30 minutes american pancakes drop scones indulgent pancakes

N/A

4 batches of dry mix (each batch makes 10-12 small pancakes)

Source

Ingredients

500g self raising flour

4rounded tbsp golden caster sugar

1rounded tbsp ground cinnamon

125g natural yogurt

1large egg

1 tbsp milk

a little butter , for frying

maple syrup or Nutella, to serve

Method

Before you go, tip the flour, sugar and cinnamon into a bowl and mix thoroughly to distribute the cinnamon evenly. Transfer to a rigid container and seal.

To make a batch of pancakes, tip the yogurt into a bowl or jug and add the egg and milk, then mix with a fork. Rinse the yogurt pot and dry well. Measure a scoop of dry mix into a bowl, make a well in the centre, and add the yogurt mixture. Beat together to make a smooth batter.

Heat a frying pan with a knob of butter. Spoon tablespoons of mixture, a little apart, into the pan and cook until bubbles appear on the surface, about 2-3 mins. Flip them over and cook until firm to the touch, then transfer to a plate. Add a little more butter and continue to cook the pancakes until all the batter is used up. Serve with toppings of your choice.