Fluffy yogurt pancakes

Combine the dry ingredients: In a large bowl, quickly mix the flour, sugar, baking powder, bicarbonate of soda and salt until evenly combined.

Prepare the wet mixture: In a separate bowl, whisk the Greek strained yoghurt, milk, eggs, vanilla extract and vegetable oil until smooth and creamy.

Combine the mixtures: Gradually pour the wet mixture into the dry ingredients, gently folding until just combined.

Avoid overmixing: Do not stir excessively—a little unevenness in the batter is fine. This helps keep the pancakes light and fluffy.

Heat the cooking surface: Warm a non-stick frying pan or griddle over medium heat and add 1 tablespoon of extra virgin olive oil (or vegetable oil).

Portion the batter: Spoon small amounts of the mixture (about 60 millilitres each) onto the heated surface using a scoop.

First cooking stage: Cook until small bubbles appear on the surface and the edges start to set (around two to three minutes).

Final cooking stage: Flip the pancakes and cook the other side for one to two minutes, until golden brown and cooked through.

Serve with your favourites:

• Honey or maple syrup
• Fresh fruit or berries
• Chopped nuts or a spoonful of Greek yoghurt