Combine the dry ingredients and set aside.
Combine the yogurt and milk and set aside.
Separate the eggs, adding the yolks to the yogurt-milk mixture and stir to combine. Set the egg whites aside in a large clean bowl.
In a steady stream, add the yogurt mixture to the flour and whisk until smooth. Whisk in the melted butter.
Whisk the egg whites to stiff but not dry peaks and fold them into the batter.
Pour a pancake-sized amount on to a hot griddle or skillet and cook for a couple of minutes on either side.
Stack them up and top with the syrup and the berries.
Makes: about 12, enough for 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
You can substitute buckwheat flour for the plain flour if you want your pancakes to be gluten free.
Reprinted with permission from LEON: Baking and Desserts, by Claire Ptak and Henry Dimbleby, puboshed by Conran Octopus
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