Prep Time:10 mins
Understanding food allergies and intolerances
Pancakes with fruit, nuts and natural yoghurt
Cooking Time:5 mins
Serves:4 Adults
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
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.
"Select fruits that are in season. Choose strawberries, blueberries, raspberries, mangoes or peaches in summer time and oranges, pears, apples and pineapple in the winter months."
