Cornmeal and Greek Yoghurt Pancakes
Tender little pancakes, made with greek yoghurt and cornmeal. These taste like a corn muffin made so light it could float away.
Serves: 4-6
  • 3 tbsp butter
  • ¾ cup plain flour
  • ¾ cup corn meal
  • ¼ cup sugar
  • 2 tsp baking powder
  • 2 eggs
  • pinch of salt
  • ¾ cup milk
  • ½ cup greek yoghurt
  1. In the pan that you will cook the pancakes in later, slowly melt the butter over a medium heat. Keep cooking it until the butter becomes foamy, and begins to brown. Turn off the heat, and set aside - you can decant it into a small bowl if you are worried about it burning.
  2. In a large mixing bowl, combine all the dry ingredients and stir to mix.
  3. Separate the eggs. Put the whites into a small mixing bowl and add the yolks to the dry ingredients.
  4. Add the milk, greek yoghurt, and browned butter the dry ingredients and stir everything together, until you get a thick batter.
  5. Whisk the egg whites with a pinch of salt until they are stiff, and then fold them into the batter.
  6. Place the frying pan back over a medium heat, and ladle in about 3 tbsp of batter for each pancake. Cook them until the edges look dry, and a few bubbles begin to form on top. Flip them over and cook until the bottoms are golden brown.
  7. Keep the pancakes warm until all the batter is used, before serving with butter, maple syrup and whatever else you like! See the post above for details on bacon and blueberry variations.
Recipe by The Sugar Hit at