Lemon yogurt pancakes with a tender centre
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Yogurt gives a pancake batter a gentle tang. Lemon zest supplies fragrance without much extra liquid. Let the batter stand briefly, then cook small cakes so the middle has time to set before you turn them.
For 2 portions, use 100g plain flour, 1 teaspoon baking powder, 1 egg, 100g plain yogurt, 50ml milk, zest of ½ washed lemon and 2 teaspoons neutral oil for the pan. Contains wheat, egg and milk.
Mix flour and baking powder. Beat egg, yogurt, milk and zest separately, then fold into flour just until combined. Rest 5 minutes. Warm a non-stick frying pan over medium-low heat with a little oil.
Cook tablespoonfuls for 2–3 minutes on the first side, turn and cook 2–3 minutes more until golden and fully set with no raw batter in the centre. Adjust heat as needed and add oil sparingly between batches. Make about 8 small pancakes. Allow 25 minutes. Serve straight away. Cool spares promptly, refrigerate within 2 hours and use within 48 hours, reheating once until steaming hot.