© J Sainsbury plc 2020
Raspberry and peach pancakes
Children will love mixing the batter ingredients together and adding handfuls of pretty berries for colour and flavour. Serve with chopped fresh peaches
-
Ready in 30 minutes
-
Cooking time 15 minutes
-
Prep time 15 minutes
-
Serves 2
Ingredients
- 1 small piece unsalted butter, plus knob of butter for frying
- 300ml low-fat natural yogurt
- 1 egg
- 2 drops vanilla extract
- 125g plain flour
- 1 tsp bicarbonate of soda
- 170g raspberries
- 1 tsp vegetable oil
- 4 peaches, washed and sliced, to serve
Method
-
1
Melt the butter in the microwave or on the hob. Place in a jug with the yogurt, egg and vanilla extract and mix well.
-
2
Add the flour and bicarbonate of soda to another bowl. Pour the yogurt mixture into the flour and mix everything together. Add most of the raspberries and stir.
-
3
Heat the oil and knob of butter in a frying pan until the butter just starts to bubble. Drop spoonfuls of the batter into the pan, spaced well apart so they don’t stick together. Cook for 2 minutes until you start to see bubbles rise to the surface. Slide a palette knife under each pancake and quickly flip over. Cook for a few more minutes and then put on a plate. Cook the remaining batter in the same way until you have a pile of pancakes. Eat with the peaches and extra raspberries.
