Buttermilk Pancakes with Puhoi Valley Authentic Greek Yoghurt


  • 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


  1. 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.