Recipe developed by Jane Richter




5 mins

10-12 mins to cook a full batch

½ cup wholemeal self-raising flour
½ cup white self-raising flour
3 large eggs
300g thick unsweetened Greek yoghurt
200g fresh Queensland Strawberries, ½ smashed & ½ sliced for serving
Butter or Rice Bran oil for frying
To serve- Strawberry butter, Strawberry syrup & loads of fresh chopped strawberries


In a medium bowl, beat the eggs and then add yoghurt and beat gently together. Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries. For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.

Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil. When the pan is hot, ladle batter into pan (approx. 1/4 cup per pancake), reduce heat to medium low and cook for 3-4 minutes until bubbles form on the surface. Flip, cook for a further 2-3 minutes until golden and cooked through. Repeat.


These are thick pancakes, so it will be important to regulate your heat to make sure they stay golden and cook all the way through.

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