Indulge in these incredibly soft and simple summer 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. CHECKED
Sieve 150g of plain flour, 1 teaspoon of baking powder, 1/2 teaspoon of bicarbonate of soda, and 1 tablespoon of caster sugar into a large mixing bowl. Whisk the ingredients together until well combined.
In a separate bowl, whisk 1 large egg, 150g of plain yoghurt, and 1 tablespoon of extra virgin olive oil until the mixture is smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix.
Dice 1 ripe peach into small pieces.
Gently fold the diced peaches into the pancake batter.
Heat a non-stick frying pan over a medium heat. If desired, arrange 3 thin slices of peach on the pan. Spoon a ladleful of batter over the peach slices (or directly onto the pan if not using extra slices) to form a pancake. Cover with a lid and cook for 2 minutes per side, or until golden brown and cooked through.
Remove the cooked pancakes from the pan and let them cool slightly. Serve warm with your favourite topping.
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.