Fluffy Chocolate Drizzle Pancakes with Orange and Yogurt

First, crack the egg and carefully separate the white from the yolk. Place the egg white in a clean, dry bowl.

Using an electric mixer or a whisk, beat the egg white until it forms soft, floppy peaks. Set this aside.

In a separate medium bowl, whisk together the egg yolk and the semi-skimmed milk until well combined.

In a large mixing bowl, sift together the plain flour and baking powder. Make a well in the center and gradually pour in the milk and egg yolk mixture, whisking gently until just combined. The batter will be thick. Stir in the melted butter.

Now, gently fold the beaten egg white into the batter using a spatula. Be careful not to overmix; you want to keep the batter light and airy.

Heat a non-stick frying pan over medium heat and add a teaspoon of oil. Once hot, add spoonfuls of batter (about 1/4 cup each) to the pan, leaving space between them.

Cook for about 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip carefully and cook the other side for another 1-2 minutes until golden brown.

Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the pan as needed.

To serve, stack the warm pancakes on plates. Top each stack with a tablespoon of Greek yogurt, arrange fresh orange segments on top, and finish with a generous drizzle of chocolate sauce.