Ingredients
3 eggs, lightly beaten
500 ml milk
1 cup yoghurt
1 lemon, zest of
3 cups self-raising flour
1/4 cup caster sugar (superfine sugar)
Method
Sources
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Gathered
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
5-ply bonded stainless — searing, fond development, deglazing
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In large bowl, whisk eggs, milk, yoghurt and lemon zest until smooth. Add flour and sugar and whisk again until smooth. Batter should be dropping consistency; if too thick, add more milk; if too runny, add more flour. Heat large skillet/pan to medium. I don't use a spray as long as pans are non stick. Test heat of pan by dropping water on it; water should sizzle in drops. Using 1/4 cup measure, drop batter into pan ( I get three per pan) and cook until bubbles form and pop on surface (sides will start to look cooked rather than runny), flip and cook until golden. Second side will only take 30-60 seconds. Serve hot, in stacks of three, layered with bacon strips. Top with banana and raspberries, and of course (real) maple syrup! Yum!