This must be one of the easiest recipes I’ve made. After the success of banana oatmeal pancakes, I wanted to make some more pancakes with a different fruit in. We also had quite a lot of natural yoghurt in the fridge, so I thought why not make pancakes with that – I’ve heard that buttermilk makes good pancakes, and yoghurt is very similar to this. So I mixed up a quick batter with half flour, half yoghurt and an egg. The fruit I chose was blueberries, because Joel hadn’t tried them yet and I knew they would cook down well and give a great flavour, texture and, most importantly, colour! They should be called purple-berries when cooked 🙂
These were a real hit with both boys. The recipe made about 10-12, so I froze some to bring out as snacks throughout the week.
- 120g plain flour
- 120g yoghurt
- 1 egg
- 100g fresh blueberries
- Mix the flour, yoghurt and egg in a bowl until a thick batter forms.
- Stir in the blueberries (whole) until evenly distributed.
- Heat some olive oil in a large frying pan.
- Blob heaped teaspoons of batter into the pan and press down slightly.
- Let them cook for about 5 minutes on one side until they are nicely browned.
- Flip them over with a fish slice and let them cook for another 5 minutes or so until that side is nicely browned too.
- Remove them from the pan and place on kitchen towel.
- Eat as fresh as possible!
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