Whisk together 1 cup milk , 350 grams vanilla fat free biodynamic yoghurt, 4 tsp lemon juice, 4 tbsp honey, and 2 eggs. Set aside.
In a large bowl mix 3 cups self raising flour, half tsp bi carb soda. Add the wet ingredients plus 3 tbs of cooled melted butter.
Whisk until smooth and then set aside for 20 minutes. Setting it aside starts the fermentation process.
Heat your frying pan lightly oil. Add 2 tbs of batter for each pancake. Cook until bubbles form on the top then turn for just a minute or two – remove from pan.
I place a clean dry tea towel on a plate, allowing for overhand on both sides. I place the hot pancakes there and cover with the overhang until all batter is cooked and a stash of pancakes are ready to be served.
This recipe served 6 fifteen year old girls for breakfast, smothered with their choice of topping. They dubbed them the fluffiest pancakes – EVER!!
I also provided half a chilled watermelon in slices with small segments of red grapes – huge seedless globes.