Raspberry Breakfast Pancakes
- Spring
- Quick & Easy
This is a great weekend breakfast, and a doddle to make. The recipe makes 18 small pancakes, so it’ll serve between 3 and 6 – depending on how hungry you are.
Ingredients
8 tbsp Yeo Valley Organic Raspberry Yogurt, and a bit more to serve
Finely grated rind of 1 lemon
2 large eggs, separated
25g Yeo Valley Organic Unsalted Butter, melted, and some for the pan
150g self-raising flour
Pinch of salt
150g raspberries and a handful more to serve
Clear honey or maple syrup
Method
Whisk the yogurt, lemon rind, egg yolks and butter together in a bowl and set aside for 10 minutes.
Sift in the flour and salt and whisk until smooth, then, using a separate bowl, whisk the egg whites until stiff.
Whisk a third of the egg white into the batter mixture until it’s well combined. Then use a metal spoon to fold in the remaining egg white, together with the raspberries.
Heat a large frying pan and melt a little butter. Add spoonfuls of the batter to the pan, giving them plenty of space, and cook for one to two minutes or until bubbles appear. Flip them over and cook for a further one to two minutes. Remove the pancakes from the pan and keep them warm while you do the rest of the mixture – it should make about 16 small pancakes in all.
Serve up, topped with some honey or maple syrup and raspberries.
In this recipe...
Unsalted Butter
15
Raspberry Yogurt
10
Unsalted Butter
15
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