125g/4oz/1 cup self-raising flour
pinch of salt
15g/1/2oz/ 1 heaped tbsp soft brown sugar
1 tsp vanilla extract
1/2 tsp finely grated orange rind
150ml/1/4 pint/2/3 cup natural yoghurt
2 tbsp milk
30g/1oz/3 tbsp sultanas
few drops of vegetable oil
Sift the flour and salt into a mixing bowl. Stir in the sugar. Add the egg, vanilla extract, orange rind, yoghurt and milk and beat together using a wire whisk until the batter is smooth. Stir in the sultanas.
Heat a heavy-based frying pan, adding just a few drops of oil to grease the surface. Turn the heat to low. Drop heaped tablespoons of batter onto the hot surface. Bubbles will rise to the surface and burst. Gently slip a small metal spatula under the pancakes to loosen, then cook until the undersides are golden brown, about 1 minute longer. Turn the pancakes over and cook the other sides until golden, 1 to 2 minutes.
Serve warm, spread with butter.