Breakfast Pancakes with Greek Yoghurt and Granola

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Breakfast Pancakes with Greek Yoghurt and Granola

Start the day right with this breakfast of champions.

Makes 12 pancakes.

Products used:

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Deluxe Stainless Steel Rotary Whisk
MasterClass Cast Aluminium 28cm Crêpe Pan for Induction Hob
MasterClass Soft Grip Nylon Ladle
MasterClass Soft Grip Nylon Slotted Turner

Ingredients:

100g plain flour
2 large free range eggs
300ml milk
1tbsp sunflower oil
400g Greek Yoghurt
Handful of pomegranate seeds
200g granola

Method:

Pour all of the ingredients into a mixing bowl and whisk together until smooth and lump free.
Let the batter rest for 10-15 minutes before cooking.
Pre-heat a non-stick crêpe pan on a medium heat, then add a little oil (try using an oil spray rather than pouring as you only need the smallest amount).
Place a ladle full of the pancake mixture into the centre of the pan, lift the pan and roll the batter around to fully cover the base.
Return the pan to the heat and cook for 60-90 seconds or until loose, flip the pancake over and cook on the other side for the same time.
Place the cooked pancake onto a plate and repeat the process until you have cooked all the batter.
Top with thick Greek yoghurt, granola and finish with pomegranate seeds.