Food & Wine
Pancakes with fresh berries, yoghurt and honey
This simple and delicious pancake recipe by Maureen Partridge is perfect for weekend breakfasts and brunches.
Serves: 3
Ingredients:
- 1 cup self-raising flour
- ¼ teaspoon bicarbonate of soda
- 1 ½ tablespoons caster sugar
- ¾ cup Pauls PhysiCAL low fat milk
- 1 egg
- 20g butter, melted and cooled slightly
- Extra melted butter, for frying
To serve
- Natural yoghurt
- Fresh mixed berries (e.g. raspberries, blueberries and strawberries)
- Honey
Method:
- Pancakes. Sift flour and bicarbonate of soda into a bowl, then stir in sugar. Make a well in centre. Whisk milk and egg together in a separate bowl. Gradually add to the flour mixture, whisking to form a smooth batter. Set aside for 10 minutes. Add melted butter and whisk until combined.
- Cook. Heat a non-stick frying pan over a medium heat. Brush lightly with extra melted butter. Pour ¼ cup batter into the pan to form a 9cm circle. Cook for 2 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for 2 minutes longer or until golden. Place on a large plate and cover with a tea towel to keep warm. Repeat to cook 5 more pancakes.
- Serve the pancakes with yoghurt and berries and honey. Drizzle with honey.
Recipe courtesy of Maureen Partridge’s Meal & Exercise Plan for Healthy Bones, createdwithPauls PhysiCAL. Visit the website here to download the plan.
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