Mini pancakesi



1 cup (150 g) all-purpose flour

2 Tbsp (30 mL) chopped fresh chives

2 tsp (10 mL) finely grated lemon zest

2 tsp (6 g) baking powder

¾ tsp (3.5 g) salt

⅔ cup (160 mL) 1% or 2% milk, at room temperature

¼ cup (60 g) unsalted butter, melted

2 Tbsp (30 mL) lemon juice

2 large egg yolks

4 large egg whites


1 cup (250 mL) plain Greek yoghurt

3 Tbsp (45 mL) chopped fresh chives, divided

2 Tbsp (30 mL) lemon juice, divided

2 tsp (10 mL) finely grated lemon zest, divided

¼ lb(s) (225 g) multi-coloured ripe tomatoes, finely diced

Salt and pepper

Process of making:-  


1. For the pancakes, stir the flour, chives, lemon zest, baking powder and salt in a large mixing bowl. Whisk the milk, butter, lemon juice and egg yolks together and add this to the flour mixture, whisking to combine (a few lumps are OK.)

2. In a separate bowl, whip the egg whites on high speed using electric beaters (or in a stand mixer fitted with the whip attachment) until they hold a medium peak when the beaters are lifted. Add these all at once to the batter and fold in quickly.

3. Heat a non-stick skillet over medium heat and grease it lightly. Drop small spoonfuls of batter (or use a small ice cream scoop or squeeze bottle) onto the pan and cook for about 90 seconds on each side. Transfer to a parchment-lined tray and repeat until all of the batter has been used. The pancakes are best served warm, but can be made ahead, stored chilled and reheated in a 300 ºF (150 ºC) oven until warmed.


1. For the toppings, stir the Greek yoghurt with half of each the chives, lemon juice and zest, and add the remaining chives, lemon juice and zest to the tomatoes, and season both to taste. To serve, spoon a little of the tomatoes onto each pancake, top with a little yoghurt and serve.

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