When my alarm went off at 7am on a Saturday morning, I was pretty chirpy and ready for a morning of food styling and photography! Pancakes are a sometimes-food, so I was especially excited to be making them ;) Tom had mentioned the idea of yoghurt pancakes some time ago as they are supposed to be lighter and fluffier than conventional pancakes. We had never gotten around to making any, so March’s Breakfast challenge was the perfect opportunity to try out yoghurt pancakes instead of lazily buying those “shake and make” pancake mixes!
I decided to keep it simple this month, no complex setups, no million angles; just focus on the food. Tom helped me rearrange the furniture to capture some morning light and I dug out plates and props from my growing food styling box. I mixed up the recipe and made the pancakes in several batches; Tom helped me out by slicing the strawberries. I took a handful of photos and then handed the plate over the Tom for eating! Unfortunately the food was inevitably cold by the time we got to eat it, but they were light and fluffy nonetheless. I would definitely make this recipe again – the warm pancakes that we consumed during the cooking process were delicious!
If you want the recipe, you can view it in the image below or check out this PDF: Yoghurt Pancakes – PDF Download
My recipe is based on the yoghurt pancake recipe from Taste Of Home, it was a simple, easy recipe and had a lot of positive reviews :)
Here are a few tips I have for pancake-making:
- Don’t use the stove on the highest temperature for cooking pancakes. It will burn the outside of the pancake without cooking the inside. I used the second-highest temperature for the best results.
- It’s written in the recipe but I’ll say it again; turn the pancakes when you see bubbles forming ontop and the sides start to look more solid. They’ll be at a stage where they will be cooked enough to stay together when to turn them over.
- Use a non-stick pan and spray lightly with aerosolised oil after every batch – canned oil is easy to use and spreads evenly over the pan.
- Eat a couple of pancakes as you cook. It helps with morale.
Here are some behind the scenes pictures to show you some of the props I played with and my setup. I wonder if I should have tried to use the garden greenery in the background of my proper shots? We will never know!
I found a couple other yoghurt pancake recipes that I’d like to try:
- With multigrain flours: Blueberry yoghurt pancake – Smitten Kitchen
- Because I love lemon: Lemon yoghurt pancakes – Baking Bites
- Another lemon option, with poppyseeds: Lemon poppyseed yoghurt pancakes – Two Peas & Their Pod
That’s all for today – don’t forget to follow the food circle around to check out breakfast with Kat Clark, she has some yummy treats prepared for you!
If you have any pancake-making tips, share them in the comments :)