Nectarine & Yoghurt Mini Pancakes
Indulge in these incredibly soft and simple pancakes, bursting with the sweet flavour of fresh peaches! The yogurt adds a delightful tang and keeps them wonderfully moist, making for an irresistible breakfast or brunch.
Ingredients
plain flour95 g
bicarbonate of soda0.3 tsp
caster sugar10 g
egg1 whole
extra virgin olive oil1 tbsp
peaches2 whole
baking powder1 tsp
plain yoghurt7.5 g
Instructions
Chef's Tips
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
Don't overmix the batter; a few lumps are fine and will result in a tender pancake.
If you don't have fresh peaches, you can use tinned peaches (drained and diced) or other soft fruits like berries or apricots.
Prepare the dry ingredients
Add the plain flour, baking powder, bicarbonate of soda, and caster sugar into a large mixing bowl. Whisk the ingredients together until well combined.
Prepare the wet ingredients
In a separate bowl, whisk the eggs, plain yoghurt, and extra virgin olive oil until the mixture is smooth.
Combine wet and dry ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix.
Prepare the peaches
Dice the peach into small pieces.
Incorporate peaches into batter
Gently fold the diced peaches into the pancake batter.
Cook the pancakes
Heat a non-stick frying pan over a medium heat. Spoon a ladleful of batter onto the pan to form a pancake. Cover with a lid and cook for 2 minutes per side, or until golden brown and cooked through.
Serve
Remove the cooked pancakes from the pan and let them cool slightly. Serve warm with your favourite topping.
