Fluffy Greek Yoghurt Pancakes

30 mins serves 4

2 cups plain flour

4 teaspoons baking powder

pinch salt

2 tablespoons sugar

2 large free-range eggs

2 teaspoons vanilla essence

Anchor butter, for greasing

26cm non-stick frying pan

Whisk the flour, baking powder, salt and sugar together in a large bowl.
In a separate bowl, whisk the milk, yoghurt, eggs and vanilla essence.
Pour the wet ingredients into the dry and fold together until fully combined.
Heat your non-stick frying pan on a low-medium heat and grease with a little Anchor butter.
Working in batches, spoon about 1/4 cup of the mixture into the pan for each pancake and cook until bubbles from on the edges (about 2-3 minutes).
Flip and cook for a further 60-90 seconds, then remove from the pan and keep warm in the oven. Repeate this process until all the mixture is used up.
Serve the pancakes in a stack, topped with fresh fruit and a healthy drollop of Anchor Protein+ Yoghurt - either mixed berry, vanilla or natural.