Ingredients

Method

• 120 g cake flour
• 2 free-range eggs
• 1 cup milk
• ¼ t salt
• 1 t sugar
• 2 T butter, melted, plus extra for greasing
• 1 cup double-cream plain yoghurt
• Rose syrup, for drizzling
• Icing sugar, for dusting

Method

Ingredients

Place the flour, eggs, milk, salt, sugar and butter in a bowl. Mix using a whisk or electric mixer.

Pour the batter into a squeezy bottle.

Heat a pan over a medium heat and brush with melted butter. Squeeze the batter into the pan in your preferred lattice pattern. Cook for 45 seconds to 1 minute, or until light golden in colour. Turn and cook the other side for a further minute. Carefully remove from the pan and keep warm. Repeat with the remaining batter.

Place the pancakes on a serving dish, spoon over a little yoghurt and drizzle with rose syrup. Dust with icing sugar.

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