Blueberry Yoghurt Pancakes
You'll have no problem getting anyone out of bed with this blueberry and yogurt pancake recipe. Be sure to get the pancakes nice and golden, and you've got a breakfast for champions!
Ingredients
- 1 1/2 cups self raising flour
- 1 teaspoons baking powder
- 1/2 cup caster sugar
- 1 cup natural vanilla yoghurt
- 3/4 cup milk
- 2 eggs
- 250 grams blueberries
- 1/4 cup butter, melted
- 1 tablespoons water
- 1 1/2 cups self raising flour
- 1 teaspoons baking powder
- 1/2 cup caster sugar
- 1 cup natural vanilla yoghurt
- 3/4 cup milk
- 2 eggs
- 250 grams blueberries
- 1/4 cup butter, melted
- 1 tablespoons water
- Step 1 of 5Sift flour and baking powder into a large bowl. Stir in 1/4 cup of sugar. Make a well in the centre.
- Step 2 of 5In a jug, whisk yoghurt, milk, eggs and butter together. Gradually whisk into flour mixture until smooth. Set aside for 30 minutes. Fold in half of the blueberries.
- Step 3 of 5In a small saucepan, combine remaining berries, 1/4 cup sugar and water. Stir over a low heat until sugar dissolves. Bring to a simmer. Cook for 2-3 minutes, until berries soften slightly.
- Step 4 of 5Preheat a large frying pan on medium and melt some of the remaining butter. Pour 1/4 cup of batter in to the pan, leaving room to spread. Cook for 2 minutes, or until bubbles begin to appear on the surface. Flip and cook for another minute, or until golden. Keep warm.
- Step 5 of 5Repeat with remaining batter. Serve pancakes topped with blueberry sauce and extra yoghurt
Method
- Step 1 of 5Sift flour and baking powder into a large bowl. Stir in 1/4 cup of sugar. Make a well in the centre.
- Step 2 of 5In a jug, whisk yoghurt, milk, eggs and butter together. Gradually whisk into flour mixture until smooth. Set aside for 30 minutes. Fold in half of the blueberries.
- Step 3 of 5In a small saucepan, combine remaining berries, 1/4 cup sugar and water. Stir over a low heat until sugar dissolves. Bring to a simmer. Cook for 2-3 minutes, until berries soften slightly.
- Step 4 of 5Preheat a large frying pan on medium and melt some of the remaining butter. Pour 1/4 cup of batter in to the pan, leaving room to spread. Cook for 2 minutes, or until bubbles begin to appear on the surface. Flip and cook for another minute, or until golden. Keep warm.
- Step 5 of 5Repeat with remaining batter. Serve pancakes topped with blueberry sauce and extra yoghurt
Method
- Step 1 of 5Sift flour and baking powder into a large bowl. Stir in 1/4 cup of sugar. Make a well in the centre.
- Step 2 of 5In a jug, whisk yoghurt, milk, eggs and butter together. Gradually whisk into flour mixture until smooth. Set aside for 30 minutes. Fold in half of the blueberries.
- Step 3 of 5In a small saucepan, combine remaining berries, 1/4 cup sugar and water. Stir over a low heat until sugar dissolves. Bring to a simmer. Cook for 2-3 minutes, until berries soften slightly.
- Step 4 of 5Preheat a large frying pan on medium and melt some of the remaining butter. Pour 1/4 cup of batter in to the pan, leaving room to spread. Cook for 2 minutes, or until bubbles begin to appear on the surface. Flip and cook for another minute, or until golden. Keep warm.
- Step 5 of 5Repeat with remaining batter. Serve pancakes topped with blueberry sauce and extra yoghurt