Name: Blueberry yoghurt pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 cup self-raising flour; 1 teaspoon baking powder; 1/4 cup caster sugar, plus 1/4 cup extra; 1 cup natural vanilla yoghurt, plus extra to serve; 3/4 cup milk; 2 eggs; 1/4 cup butter, melted, plus extra for cooking; 2 125g punnets blueberries; 1 tablespoon water

Blueberry yoghurt pancakes

Golden, fluffy and wonderfully sweet, these beautiful homemade blueberry muffins are drizzled with a blueberry sauce and topped with a dollop of creamy yoghurt to create a divine weekend breakfast dish.

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Makes 8 Item

Prep

20M

Cook

30M

Total

50M

Ingredients

1 1/2 cup self-raising flour

1 teaspoon baking powder

1/4 cup caster sugar, plus 1/4 cup extra

1 cup natural vanilla yoghurt, plus extra to serve

3/4 cup milk

2 eggs

1/4 cup butter, melted, plus extra for cooking

2 125g punnets blueberries

1 tablespoon water

Method

1.Sift flour and baking powder together into a large bowl. Stir in sugar. Make a well in the centre.

2.In a jug, whisk yoghurt, milk, eggs and butter together. Gradually whisk into flour mixture until smooth. Set aside 30 minutes. Fold in half of the blueberries.

3.In a small saucepan, combine remaining berries, extra sugar and water. Stir over low heat until sugar dissolves. Bring to simmer. Cook 2-3 minutes, until berries soften slightly.

4.Cook pancakes 3-4 minutes, until bubbles begin to appear on surface. Flip; cook 3 minutes, until golden. Serve with blueberry sauce and extra yoghurt.

Frozen blueberries can be used instead of fresh, but make sure to thaw them first.
Note

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Ingredients

Method

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