Breakfast Pancakes

Name: Breakfast Pancakes
Cuisine: American
Ingredients: 12 strawberries, sliced; 1 tbsp caster sugar; Greek yoghurt; 65 ml milk; 250 g yoghurt; 2 rhubarb stalks, cut into 2cm pieces; 55 g melted butter; ½ tsp bicarbonate of soda; 1 tsp baking powder; 1 medium egg; ¼ tsp salt; 25 g caster sugar; 250 g plain flour

Preparation info

Serves
4
(2 big pancakes each)

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

We visited our eldest daughter, Rosie, in Berkeley, California, when she was at uni there. We had breakfast at a local diner and couldn’t leave without asking for the recipe for these wonderful pancakes. We’ve given them a Gloagburn twist by serving the pancakes with rhubarb and strawberry compote.

Ingredients

250 g plain flour
25 g caster sugar
1 tsp

Europe
Americas
United Kingdom
United States
California
Berkeley
Breakfast
Brunch
Vegetarian
Scotland

Method

Sift the flour, sugar, baking powder, bicarb and salt into a large bowl.
In another bowl, whisk together the egg, yoghurt, milk and melted butter. With a balloon whisk, mix the egg mix into the dry ingredients but don’t over beat it – it doesn’t matter if the batter’s a bit lumpy. Set aside to rest for 10 minutes.
Heat a hot plate or old-fashioned gir