Method

1- Whisk milk, egg yolks and yoghurt in a bowl until evenly combined. Add flour, baking powder, sugar and salt and whisk until smooth. (The batter should be thick but pourable at this point).

2- In a separate bowl, beat egg whites with a hand mixer until soft peaks form.

3- Add egg whites to pancake batter and gently fold through, careful not to reduce aeration.

4- Heat Cobram Estate Extra Virgin Olive Oil in a frypan on medium heat. Ladle batter to your desired size, and flip after small bubbles from on top. Cook until golden brown.

5- Serve with walnuts, honey and greek yoghurt