There is nothing nicer than pancakes on a weekend morning when you have time, and the choice of toppings is endless. Of course we like ours with sheep's yogurt and some fruit on top. 

Ingredients

 150g plain flour

1 tsp baking powder

2 Tbsp sugar

3 eggs

1 Tbsp Velvet Cloud Sheep’s milk yogurt

Milk

Butter for cooking

Method

Place the flour, baking powder and sugar in a bowl and mix well. Add the eggs, yoghurt and enough milk to make a thick, but not too thick batter. Heat a knob of butter on a non-stick pan. Take spoonfuls of the batter and cook on the hot pan for 3-4 minutes on each side until nicely browned. Keep warm.

Serving Suggestions

Serve stacked and topped with big blobs of Velvet Cloud sheep’s milk yogurt, also lovely with  lemon curd, chopped nuts and blueberries. Other suggestions for Toppings: Sliced Bananas Berries Poached Plums Nut Butter Chocolate Spread Seeds Apples sautéed in a little butter and flavoured with a pinch of cinnamon Mixed nuts, chopped Apple syrup, maple syrup or honey. Sieve a little icing sugar over the pancakes for that extra special look