About the Recipe
Easy to whip up and quick to disappear, these pancakes will help you start your day strong (or singing, at the very least).
Ingredients
200g self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
2 medium eggs
200ml semi-skimmed milk
100g blueberries
Vegetable oil, for frying
To serve:
50g redcurrants
100g raspberries
200g natural low-fat yogurt
Preparation
In a large bowl, mix together the flour, baking powder, and sugar.
In another bowl, mix together the eggs and milk.
Make a well in the centre of the dry ingredients, and add the egg and milk mixture. Using a whisk, mix to form a thick and smooth batter.
Add the blueberries and stir gently to combine.
Brush a large non-stick pan with a little oil, heat gently. Add 2-3 tablespoons of the batter to the pan to make a small 7-10cm pancake. Repeat until the pan contains at least 4 pancakes. Cook for 2-3 minutes on one side, then flip and cook for a further 2-3 minutes until golden on the other side.
Serve 2-3 pancakes per person, topped with redcurrants and raspberries, and spoonfuls of low-fat yogurt.