Breakfast pancakes recipe

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  • Serves 8
  • 10 mins to prepare and 15 mins to cook, 15 mins to cool
  • 45 calories / serving
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Sift the flour into a large bowl and stir in the sugar. In a medium bowl whisk together the egg, vanilla extract, yogurt and milk. Make a well in the centre of the flour and pour in the liquid, beat together with a balloon whisk to make a smooth batter.

Heat a large frying pan or non-ridged griddle, add some of the oil and then drop tablespoons of the batter into the pan, allowing a little room for them to spread.

Cook over a medium heat until bubbles appear, this takes about 2 minutes.  Flip the pancake over with a slice or palette knife to cook the other side until it is golden brown.

Remove the pancakes onto a cooling rack covered with kitchen towel and place more kitchen towel lightly on top. Continue with the rest of the batter, adding more oil to the pan if required.

Serve the pancakes drizzled with golden or maple syrup with an extra dollop of Onken Natural Yogurt and fresh fruit like raspberries and blueberries as illustrated. NB These will freeze really well, so try making up a batch and freezing ready to defrost as breakfast or a teatime snack.

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  • Ingredients

  • 150ml Onken Natural Set Yogurt
  • 115g self-raising flour, sifted
  • 25g white caster sugar
  • 1 large egg, beaten
  • 1/2 tsp vanilla extract
  • 50ml milk
  • 2 tpsp vegetable oil
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  • Calories
    45
    2%
  • Sugar
    2g
    2%
  • Fat
    1g
    1%
  • Saturates
    0g
    0%
  • Salt
    0.1g
    1%
of an adult's Reference Intake daily amount.
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