Enjoy a stack of these delicious pancakes made with Llaeth Y Llan yogurt
Ingredients
- 75g butter
- 100g self-raising flour
- 2 tbsp caster sugar
- 1 large free-range egg, beaten
- 1/2 tsp vanilla extract
- 125g of Llaeth y Llan Natural or Fat Free Yogurt
- 75ml water
- Sunflower oil for cooking
- 1 tsp ground cinnamon
- 3 large bananas (or 8 mini/baby bananas)
- 6 tbsp maple syrup
- 4 tbsp salted peanuts, chopped
- Yogurt to serve
Instructions
- Melt 25g of the butter in a small saucepan. Sift the flour into a bowl and stir in half the sugar. Make a well in the middle and add the egg, melted butter and vanilla. Mix the yogurt and water together and gradually beat to the mixture until smooth.
- Heat the frying pan and pour in a drizzle of sunflower oil and, when hot, add 2 tbsp of the batter to form a 5cm pancake (it will expand a bit as it cooks). Repeat for as many pancakes as will fit in the pan. After 2-3 minutes, when bubbles appear on the surface, flip the pancakes and cook for 1-2 minutes until firm and golden. Repeat to make 8 large or 12 small pancakes, wrapping in foil and keeping them warm as you go.
- Combine the remaining sugar and the cinnamon in a shallow container. Peel the bananas and cut into large chunks Dip the bananas into the cinnamon sugar to coat.
- Add the remaining butter to the frying pan and, when hot, add the coated bananas. Cook for 2-3 minutes on each side until golden. Add the maple syrup and the peanuts, stir well, then remove from the heat. Serve the pancakes topped with the bananas and sauce, and drizzle yogurt over the top.
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