Pancakes with raspberries and yoghurt

pancakes-with-yogurt-and-raspberries Brekky in bed

How To Make – Pancakes with raspberries and yoghurt

Ingredientspancakes-with-yogurt-and-raspberries Brekky in bed

• 1 cup (150g) wholemeal self-raising flour
• 1 tbs caster sugar• 1 cup (250ml) buttermilk
• 1 egg
• 2 tbs honey
• 1/2 cup (130g) natural yoghurt, to serve
• fresh raspberries to serve


1. Combine flour and caster sugar in a large bowl. Whisk
buttermilk and egg together in a jug. Add to flour mixtureand whisk until smooth.
2. Heat a non-stick frying pan over medium heat, spray with
cooking oil. Ladle ⅓ cup (80ml) of the mixture into pan and
spread to an even thickness. Cook for 1–2 minutes, or until
bubbles start to appear on surface. Carefully flip pancake and
cook for another minute or until pancake is golden. Transfer to
a plate and repeat to make 8 pancakes, spraying with a little
more oil between pancakes.
3. Using a 10cm heart-shaped cookie cutter, cut 8 heart shapes
from the pikelets.
4. Serve pikelets with a dollop of yoghurt, fresh raspberries
and a drizzle of honey. Top with a little mint if desired.
Per serve: 10.4g protein, 10.7g fat (3.4g saturated fat), 55.9g carbohydrate, 6.4g dietaryfibre, 1575kJ (377 Cals), 326mg sodium.



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