A Fruity Pancakes Recipe - perfect for Pancake Day

A Fruity Pancakes Recipe - perfect for Pancake Day

A quick & healthy breakfast, perfect for those lazy days.
Add extra goodness by sprinkling in some fresh blueberries or raspberries

Ingredients
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

Serves 4
Preparation time  10 minutes    
Cooking time  10 minutes

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.

Try
Any leftover pancakes can be kept and re-heated the next day – try warming them in the toaster!
Equipment needed:
Sieve 
Bowl & whisk
Frying pan & spatula

Recipe provided by Rachel’s

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