Lemon And Yoghurt Pancakes

INGREDIENTS

SYRUP

• 1/3 cup caster sugar
• 1 tbsp water
• 4 tbsp lemon juice
• ¼ tsp vanilla paste
• ½ tsp elderflower cordial
• 10g unsalted butter

PANCAKES

• 1 cup natural greek yoghurt
• 1 egg
• 1 tsp vanilla paste
• 1 ½ tsp lemon zest
• 2 tbsp caster sugar
• ¾ cup plain flour
• 1 tsp baking powder
• Pinch bi-carbonate soda
• 20g butter, melted

DIRECTIONS

SYRUP

1. Place the caster sugar and water into a pan and boil on a medium heat for 2 minutes until a little thick, add the lemon juice, vanilla and elderflower cordial – swirl the pan until the syrup comes together, add the butter and swirl around until it is melted – set the syrup aside until the pancakes are ready.

PANCAKES

1. Place the yoghurt, egg, vanilla and caster sugar into a large bowl and mix to combine.
2. In a separate bowl sift the flour, baking powder and bi-carbonate soda together then fold the flour mixture into the yoghurt mixture. When combined – fold the melted butter through.
3. Pre-heat the pancake maker until the green READY light is illuminated.
4. Lightly spray the pancake maker with baking spray and place ¼ cup of pancake batter into each pancake well and close and lock the lid.
5. Cook for 2 minutes.
6. Remove the pancakes using a rubber spatula.
7. Place onto a wire rack and continue to cook the pancakes until the pancake batter is depleted.
8. Place your pancakes onto the serving plate and drizzle with the buttery lemon syrup.
9. Top with an extra dollop of yoghurt if desired.