Prep Time:10 mins
Cooking Time:5 mins
Serves:4 Adults
Pancakes with fruit, nuts and natural yoghurt
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Found the perfect pancake recipe yet? Look no further: here it is!
About this recipe
Making pancakes for breakfast can be great family fun! Who can flip their pancake the highest?
- Ingredients
- Method
Ingredients
For the pancakes
- 100g / 3½oz. of plain flour
- 2 medium eggs, beaten
- 300ml / 10½fl oz. of semi-skimmed milk
- 1 teaspoon of sunflower oil
For the fruit and nut topping
- 2 medium apples or bananas, chopped
- 25 strawberries, or any other type of berries (300g / 10½oz.), halved
- 4 tablespoons of flaked almonds
- 4 tablespoons of chopped walnuts
- 4 small pots or 1 large carton of low-fat natural yoghurt (500g / 18oz.)
Method
- Sift the flour into a large mixing bowl, make a well in the center and then add the beaten eggs.
- Use a balloon whisk to beat the eggs into the flour and gradually whisk in the milk until just smooth.
- Brush a non-stick medium frying pan with the oil and when very hot pour in about 3 tablespoons worth of the batter.
- Quickly tilt the pan from side to side to form a thick layer of batter and cook for one minute.
- Flip the pancake over with a spatula and cook until the underside is slightly golden.
- Continue with the rest of the batter, recoating the pan with oil when required.
- Serve the pancakes with the fruit and nut mix and 125g low fat yoghurt.
- Pancakes can be frozen and eaten within 1 month. Cook a batch, stack them together with a baking sheet between each, wrap tightly in foil or a zip-lock freezer bag and then freeze.
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Mixing bowl
- Whisk
Serving suggestions
Serve with low-fat natural yoghurt, fruit and a sprinkling of walnuts and almonds.
