I've forgo making the lemon drizzle since I've some homemade Blackberry Chia Jam in the fridge.
Recipe source : shared by Zoe Bake for Happy Kids adapted from the book Eat the Week by Anna Barnett
(A) Wet ingredients
200g Greek Yogurt
1 tablespoon vegetable oil (or melted butter)
3 tablespoons milk
1/2 Lemon zest
1 tablespoon Lemon juice
(B) Dry ingredients
75g all Self raising flour, sifted
1/4 teaspoon Baking powder (omitted)
1/4 teaspoon Baking soda
1/2 tablespoon Caster sugar
Pinch of salt
Some vegetable cooking oil for cooking.
1) Lightly whisk and combine the dry ingredients (B) in a large bowl, and make a well in centre.
2) In another smaller bowl or jug, whisk wet ingredients (A) till combined and pour to (B) and mix until smooth and combined.
3) Heat the non-stick griddle or pan with low flame. Dap a little cooking oil with kitchen towel and lightly grease onto the non-stick griddle or pan.
4) Spoon 2 tablespoonful of batter onto the heated pan. Flip gently with a spatula, cook about 2 minutes or till golden brown on both sides.
I can't wait to enjoy these immediately .... spread with homemade chia jam and some blueberries I could find in the fridge.
Yummy ! These pancakes tasted awesome .... slightly crispy on their edges and moist and soft inside :) Enjoy !