Buttermilk Pancakes with Puhoi Valley Authentic Greek Yoghurt
Ingredients
- 2 Large eggs
- ¼ cup Vegetable oil or melted butter
- ½ tsp Grated lemon zest
- 1 cup Buttermilk
- 2 Tbsp Brown sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1½ cups Standard flour
- 160g Puhoi Valley Authentic Greek Yoghurt of your choice
Method
Beat eggs in a large bowl. Beat in the remaining ingredients in order, mixing until smooth. For each pancake pour about ¼ cup batter on to a hot greased griddle or fry pan. Turn the pancakes when the tops are covered with bubbles and cook the other side. Serve with your favourite Puhoi Valley Authentic Greek Yoghurt.