My World-Famous Pancakes

*Makes 8 - 12 pancakes

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

2 large eggs

3/4 cup vanilla or fruit-flavoured yogurt

1/2 cup whole milk

1 tsp vanilla extract

unsalted butter or grapeseed oil, for frying

1 1/2 cups chopped seasonal fruit or berries

maple syrup (we serve Love Home Farm maple syrup with these pancakes at Sunny’s Modern Diner)

——-

In a medium bowl, sift the dry ingredients together.

In a separate bowl, combine the eggs, yogurt, milk, and vanilla and mix well.

Mix the wet ingredients into the dry ingredients, leaving it a bit lumpy.

Using a griddle or large nonstick pan over medium heat, heat 1 tbsp of butter or oil. Ladle the batter into the pan to whatever size desired. Scatter 2 tbsp of fruit over the pancake and cook for 4-6 minutes, until the bottom is golden. Flip and cook for another 3-4 minutes, until cooked through. Transfer to a plate and keep warm in the oven at 175°F. Repeat with the remaining pancakes.

Serve the pancakes with more fruit and pour on the syrup.

This recipe is from The Okanagan Table: The Art of Everyday Home Cooking cookbook by Chef Rod Butters.