Yoghurt pancakes
- Prep: 10m
- Cook: 10m
- Serves: 4
An easy, American-style pancake recipe that little ones will love. Add whatever fruit you fancy and keep the kids entertained by getting creative with your presentation – like Yeo Valley have here!
Method
- Sieve the flour into a bowl and mix in the caster sugar. Add the beaten egg and natural yogurt and enough milk to make a thick batter, the consistency of double cream.
- Heat a little oil in a heavy-based, non-stick frying pan over a medium to high heat. Drop tablespoons of the mixture into the pan and cook until bubbles appear on the surface. Turn the pancakes over and cook on the other side.
- Keep the pancakes warm in a clean tea towel whilst cooking the remaining mixture. Serve with fresh fruit.
Ingredients
All to be sourced organic where possible
- 100g self-raising flour
- 30g caster sugar
- 1 egg, beaten
- 75ml natural yogurt
- 15-30ml whole milk
- A little vegetable oil to fry
- To serve:
- Fresh fruit such as strawberries or raspberries.
