Yoghurt and Blueberry Pancakes
5 Mins Prep + 10 Mins Cooking
Serves 8 I Per serve: 640 Kj (152 cal)
1 Cup Self-Raising Flour
1/4 Cup Caster Sugar
1/4 Cup Milk Powder
1 Egg, lightly beaten
1 1/4 Cup Natural Yoghurt
3/4 Cup Milk
1 tablespoon Yoghurt
1/2 Cup Blueberries
Combine flour, sugar and milk powder in a bowl.
Combine egg, yoghurt and milk in a separate bowl.
Pour milk mixture into dry ingredients and stir to combine.
Heat butter in a medium non-stick frying pan over medium to low heat. Spoon 2 tablespoons of batter into pan to make a pancake.
Cook for 2-3 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through.
Transfer to a plate. Cover to keep warm.
Repeat with remaining batter.
Serve with a tablespoon natural yoghurt and blueberries