Buttermilk Pancakes with Puhoi Valley 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 


  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 Yoghurt.