The fluffiest pancakes in the world

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.


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