Fluffy Yoghurt Hotcakes

Pancakes
1. Make poached pears and whipped yoghurt (see below)

2. Place flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to
combine. Make a well in the centre and add the yoghurt, milk, butter, eggs and vanilla
extract. Whisk until mostly smooth

3. Melt a little butter in a large non-stick frying pan or griddle on medium heat. Spoon
mixture (approximately 1/3 cup per hotcake) into pan and spread out a little. Cook for
2 minutes, until bubbles appear on the surface and underside is golden. Flip and cook
the other side for 1 minute, until lightly browned. Repeat with remaining mixture,
adding more butter as required

4. Stack hotcakes on a plate and top with whipped yoghurt. Serve with poached pears
and golden syrup. Garnish with nuts, if using

Poached Pears
1. Combine water, sugar, cinnamon, lemon peel and vanilla in a large saucepan. Bring to
the boil, then reduce to a simmer

2. Add pears and simmer for 10-15 minutes, or until tender. Set aside to cool. Can be
refrigerated in syrup until needed

Whipped Yoghurt
1. Place all ingredients in a mixing bowl. Using an electric mixer, whisk until soft peaks
form. Refrigerate until needed