Melt 25 g unsalted butter, then let it cool slightly before using.

Whisk 1 medium egg, 120 ml whole milk, 120 g Greek yoghurt, and the cooled melted unsalted butter in a mixing bowl until smooth.

Combine 100 g plain flour, 1 tbsp caster sugar, 1/2 tsp baking powder, 1/4 tsp bicarbonate of soda, and a pinch of salt in a second mixing bowl.

Pour the wet mixture into the dry mixture and fold gently with a spatula until no large streaks of flour remain.

Rest the pancake batter for 30 minutes at room temperature.

Heat a frying pan over medium heat and lightly grease it with 1 g butter.

Ladle portions of batter into the hot pan and cook until bubbles form across the surface, about 2 minutes.

Flip each pancake and cook for about 1 minute until both sides are golden brown.

Serve the warm pancakes with rhubarb jam, crème fraîche, or maple syrup.