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To be honest, I found this a bit boring though, so ended up creating my own kind of English pancakes: thin golden-brown crêpe-style pancakes with pomegranate seeds, citrus fruit, Greek yogurt, molten chocolate and sprinkles of pistachio. They’re perfect for breakfast, or for dessert, or with your afternoon tea, or as a midnight snack. You see, they’re basically perfect for anything, so go ahead make them (they are easy and quick to make, too)!

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You will need just a few basic ingredients to make these English pancakes, you might actually have these at home already: plain flour, milk, eggs and a bit of butter. The toppings and sides can vary as per your desire; however, I have written down below the details of what I have used to give you an idea of my very own favourite kind of English pancakes. Hence, they’re rather “Lea’s pancakes” than “English pancakes” really, but I’m sure you’ll like them anyway!

Have a lovely Sunday.

Love,
Lea Lou

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English pancakes with fruit, Greek yogurt and chocolate

For two – three servings (approx. 8 – 9 pancakes)
For the pancakes:
150 g plain flour
300 ml semi-skimmed milk
2 eggs
1 teaspoon melted butter plus more to bake the pancakes (or coconut oil)
A pinch of salt

For the topping:
1/2 of a pomegranate
1/2 of a grapefruit
1/2 of an orange
40 g dark chocolate
1 teaspoon of coconut oil

To serve:
125 g full-fat Greek yogurt
Freshly squeezed lemon juice
Optional: A dash of maple syrup, or brown sugar to sprinkle

For the pancakes sieve the flour into a large bowl. Whisk together eggs and milk, add the butter and stir well. Mix flour with the wet ingredients, add your salt and stir well.

Heat a small piece of butter in a medium-sized pan over medium heat, add a scoop of batter and toss the pan to allow the batter to distend all over the pan. You want to aim at pancakes as paper-thin as possible! Bake your pancake for about two minutes, then flip it and bake it from the other side.

Proceed with the batter until it is used up. Stack the pancakes on a plate and keep them warm in the oven at 50°C.

For the toppings remove the seeds of the pomegranate. Peel the grapefruit and orange and cut both in thin slices.

Roughly chop the chocolate and place it into a small bowl. Add the coconut oil and melt both over a hot water bath, stirring occasionally.

Now, get creative! Spread your pancakes with yogurt and molten chocolate, sprinkle them with pistachios and season them with a dash of lemon juice to taste. Or have them with yogurt only, or with fruit only, or with chocolate only, or with maple syrup and lemon juice, or with pomegranate seeds and chocolate, or, or, or … Have fun, and enjoy!

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Hi, I'm Lea Lou, food photographer, recipe artist, yoga teacher, mum-to-be – and always smiling. Have fun on my blog!

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