Enriched (protein) pancakes

I created these incredibly fluffy pancakes one day with the addition of an extra egg and yogurt. 

One pack makes 20-25 x 5" pancakes

Ingredients for 4-5 pancakes

140 g Pancake mix or 1 cup, scooped & levelled

2 eggs, well beaten

1/3 cup or 60 g plain or Greek yogurt

1/4 cup (60 g) milk of choice

1/2 Tbsp apple cider vinegar, white vinegar or lemon juice (optional) but gives a nice rise

Directions

Beat the eggs well in a medium bowl. Stir in the yogurt, milk and vinegar or lemon juice, if using, until well mixed.

Gently stir in the flour. If batter appears too thick, or if a thick yogurt was used, thin out with a little extra milk.

Allow the batter to rest for 3-5 minutes.

Heat a pan or griddle. Scoop 1/3 cup onto the hot griddle or pan and cook until set, flip and cook a further 1-2 minutes.

Top with butter, syrup or favorite topping. Enjoy! 

Extra pancakes, if making a full batch, can be frozen and reheated.