Delicious Yoghurt Pancakes with Roasted Strawberries
Yoghurt pancakes with roasted strawberries & vanilla yoghurt
Yoghurt pancakes with roasted strawberries & vanilla yoghurt
Ingredients
- 400g strawberries, trimmed and sliced
- 1 lemon
- 1 tablespoon superfine sugar
- 250g Danone Skyr Plain Yogurt
- 2 large eggs
- 1-2 tablespoons superfine sugar (adjust to preference)
- 4 tablespoons reduced-fat milk
- 175g self-raising flour
- ½ teaspoon baking soda
- vegetable oil or butter for cooking
- 2 teaspoons vanilla essence
- 100g Danone Skyr Plain Yogurt
- honey (optional)
Instructions
Step 1
To get those strawberries roasting beautifully, start by preheating your oven to 160°C (or 140°C for a fan oven), which is a cozy temperature for caramelizing the fruit. While that’s heating up, grab a lined baking tray and spread out the strawberries in a single layer — this ensures they roast evenly and don’t steam. Now, zest a lemon directly over the strawberries, allowing its bright, aromatic oils to mingle with the fruit. Next, squeeze the lemon juice over them, followed by a sprinkle of caster sugar, which will help enhance their natural sweetness. Gently toss everything together to make sure the strawberries are well coated. Slide the tray into your preheated oven and let them roast for about 40 to 45 minutes. You’ll know they’re done when they’ve deepened in color and released their juices, yet still hold their shape beautifully. Once they’re out, let them cool for a bit on the counter — the sweet aroma is sure to make your kitchen feel inviting! If you have any leftovers, store them in an airtight container in the fridge, where they’ll stay fresh for three to four days.
Step 2
In a large mixing bowl, combine the Danone Skyr Plain Yoghurt, eggs, caster sugar, and milk. Use a whisk to mix everything together until you achieve a smooth, creamy consistency. Once combined, sift the flour and baking powder directly into the bowl along with a pinch of salt. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, being careful not to overmix. You want the batter to be thick and slightly lumpy; this will give your pancakes a lovely fluffy texture when cooked.
Step 3
To get started, grab a non-stick frying pan and place it over medium heat. Add 1 to 2 teaspoons of vegetable oil, allowing it to warm up until it shimmers slightly. Once the oil is hot, use a ladle to pour in 2 to 3 tablespoons of your pancake batter for each pancake. Keep an eye on it for about 1 to 2 minutes; you'll know it's time to flip when you see small bubbles forming on the surface and the edges look set. Gently flip the pancake and let it cook for another minute or so until it achieves a lovely golden-brown color and feels fluffy to the touch. Continue this process with the rest of your batter, enjoying the sight of each pancake turning out beautifully!
Step 4
To prepare the vanilla yoghurt, start by scooping your desired amount into a small bowl. Add a splash of vanilla extract—about half a teaspoon should do the trick—and gently stir until it's well combined. This little addition will elevate the yoghurt, giving it a lovely aroma and flavor. Now, it’s time to plate up! Stack your fluffy pancakes on a plate, and then grab a generous dollop of the vanilla yoghurt and spoon it right on top. Next, take those beautifully roasted strawberries, along with their luscious juices, and spoon them over the pancakes, letting the vibrant red fruit cascade down the sides. For an extra touch of sweetness, drizzle a bit of honey over everything. The combination will make your pancakes look irresistible!
Nutrition Information
My Tip
For perfectly fluffy pancakes, let the batter rest for about 10 minutes after mixing. This allows the self-raising flour to activate fully, giving your pancakes a light and airy texture that pairs beautifully with the roasted strawberries.
Leftovers
To store your leftover yoghurt pancakes, place them in a single layer in a shallow, airtight container to maintain their fluffy texture. They’ll keep well in the fridge for up to three days. When you're ready to enjoy them again, simply reheat in a skillet over medium heat for a couple of minutes on each side, which will help keep that lovely golden crust!
Make It Your Own
For a delightful twist, try swapping the strawberries for ripe peaches and add a sprinkle of cinnamon to the batter. The juicy sweetness of the peaches pairs beautifully with the creamy yoghurt, creating a fresh and summery vibe!