- 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
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.