Rowse Honey and Yoghurt Pancakes

Light, fluffy pancakes made with creamy yoghurt have a soft, tender texture and a gentle tang that sets them apart from the classic version. Cooked until golden and slightly thick, they offer a comforting, cake-like bite, while a drizzle of honey brings a natural sweetness with subtle floral notes. Finished with fresh fruit or an extra spoon of yoghurt, this simple yet satisfying dish strikes a perfect balance between richness and freshness, making it ideal for an easy breakfast or relaxed brunch.
Cooking Time
20
Portions
2

Ingredients

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  • g self-raising flour
  •   tsp baking powder
  • g Greek-style yoghurt
  • ml full fat milk
  •   free range organic egg
  •   tbsp Rowse honey (75g)
  •   tsp vanilla extract
  •   pinch of salt
  •   handful Fresh fruit and extra honey to serve

  • 1

    Step 1

    Mix all the pancake ingredients together in a mixing bowl until well combined (the batter will be thick like a cake batter)
  • 2

    Step 2

    Heat a skillet or pancake pan over a medium heat. For each pancake, spoon around 2 generous tablespoons of the mixture into the hot pan, gently spreading it out to about 8cm in diameter. Leave it to cook for 3-4 minutes on one side. Once you start seeing bubbles appear on the surface and the underside is golden, it's ready to flip. Carefully turn the pancake over and cook the other side for another 3-4 minutes until golden brown.
  • 3

    Step 3

    Transfer the cooked pancake to a plate, cover with foil and keep warm, while you cook the remaining pancakes in the same way (to make 8 in total).
  • 4

    Step 4

    Serve the pancakes with fresh fruit and honey.

Ingredients

  • 180 g self-raising flour
  • 0.25 tsp baking powder
  • 125 g Greek-style yoghurt
  • 125 ml full fat milk
  • 1 free range organic egg
  • 3 tbsp Rowse honey (75g)
  • 0.5 tsp vanilla extract
  • 1 pinch of salt
  • 1 handful Fresh fruit and extra honey to serve