This was my favourite day growing up because we would have pancakes for dinner! I've tried many recipes over the years but this one is the best. The pancakes are light, fluffy and best of all - there is no added sugar. This makes them a great base for so many delicious toppings. For something decadent you can top them with marbled bark, buttery toffee and melted chocolate as in the photo above. Or for something a bit more traditional, try pairing them with caramelised banana, brittled nuts and maple syrup. Either way they are delicious!!
Brittle & Bark pancake recipe
1 1/2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup plain yogurt
3/4 cup milk
1/4 cup melted butter
1/2 tsp vanilla or maple extract (optional)
Combine all the dry ingredients in a bowl and mix well. Beat the eggs, yogurt and milk together in a separate small bowl. Add melted butter to the liquid ingredients, stirring constantly with a whisk to blend. Pour the mixture into the dry ingredients and stir just enough to moisten the flour mixture. Do not over mix. It should look a little lumpy. If you overwork the mixture, the pancakes will be tough. Let batter sit for 5-10 minutes.
Heat a griddle or nonstick pan over medium heat and coat it with a couple of drops of oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. It's best to cook them slow so that they crisp up and don't burn. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with your favourite Brittle & Bark toppings.