Greek Honey Yogurt Pancakes
from the kitchen of Sharmagne Leland-St.John
2½ tablespoons cornstarch
1 large egg
⅔ cup plain flour
⅓ cup Greek honey yogurt
1 teaspoon instant yeast
2 teaspoons freshly squeezed lemon juice
¼ cup baking soda
Zest from one half lemon
1½ tablespoons sugar
1 tablespoon olive oil
Sift the dry ingredients into a bowl.
In another bowl, whisk the wet ingredients.
Stir in the lemon zest.
Combine the wet and dry ingredients.
Mix gently until just combined to keep pancakes light and airy.
To activate the yeast, rest the batter 5-10 minutes before cooking
Heat a pan over medium heat.
Cook pancakes with lid on, 2 minutes per side, until golden and fluffy
Serve warm with fresh berries or raspberry syrup.
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