- 125ml plain Greek yogurt
- 2 eggs
- 170ml soda water
- 125g plain flour
- 1 tbsp caster sugar
- 1 tsp baking soda
Beat together wet ingredients in a medium sized bowl, set aside. Sift together dry ingredients in a large bowl. Add the wet ingredients to the dry ingredients and whisk until batter is smooth. Leave to stand for 10 minutes.
Heat a large pan over medium high heat with a drizzle of oil and about ½ tsp butter. Ladle pancake batter into the pan, 3 or 4 depending on the size of you pan. Leave to cook until bubbles appear on the surface, then flip pancakes over and cook for further 2 minutes. Remove from pan and place pancakes in an oven set to lowest temperature to keep warm.
Drizzle pan with more oil and a bit more butter, and continue above process until all the pancake batter has been used. You may need to drop the temperature of the stove to medium if pancakes start to brown too quickly as you continue.
Serve pancakes with a sprinkling of sugar and lemon juice, or fresh berries and maple syrup.