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Fruity Pancakes
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These fruity pancakes make for a lovely dessert and will encourage kids to eat their five-a-day. Any leftover pancakes can be kept and re-heated the next day – try warming them in the toaster!Recipe and Image www.rachelsorganic.co.uk
Fruity PancakesIngredients
- 100g plain flour
- 1 tsp baking powder
- 25g golden caster sugar
- 150g Rachel’s low fat natural bio live yogurt
- 1 free range egg
- 25g Dorset Cereals berries & cherries muesli
- 50g blueberries or raspberries
- Vegetable or sunflower oil, for frying
- Golden syrup or maple syrup, to serve
Method
- Sieve the flour and baking powder into a bowl and mix in the sugar.
- In a jug weigh out the yogurt and mix in the egg, whisk until well combined.
- Stir in the muesli and blueberries or raspberries.
- Heat a lightly oiled heavy based frying pan. Add a couple of tablespoons of mixture to the pan. When the mixture starts to bubble, then flip over and cook on the other side until golden.
- Keep the pancakes warm and serve with a drizzle of golden or maple syrup.
