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Pancakes with yoghurt berry ice
All kids love pancakes and they can be a great way to encourage them to eat more fruit.
Serves 4
Preparation time: 10 minutes
Standing time: 15 minutes
Cooking time: 15 minutes
100g (4oz) plain flour
1 egg
1 egg yolk
1 tsp sunflower oil plus extra for frying
250ml (9 fl oz) milk
250g (9oz) strawberries, hulled and sliced
175g (6oz) fresh strawberries
100g (4oz) blueberries
8 scoops yoghurt berry ice (see recipe below)
A little sifted icing sugar to decorate
- Sift the flour into a bowl and add the whole egg, egg yolk and teaspoon of oil. Gradually whisk the milk in until smooth. Leave to stand for 15 minutes.
- Heat a little oil in a frying pan with a base of about 18cm (7 in) across, pour the excess oil into a cup and pour in about 2-3 large spoonfuls of pancake batter, tilting the pan to coat the base evenly and thinly. Cook for a minute or two until the base is golden brown. Loosen the edges with a palette knife and flip. Cook the second side in the same way and then slide out on to a plate, keeping it hot while you cook the remaining batter in the same way.
- Arrange the pancakes on serving plates, top with the berries and scoops of yoghurt berry ice and serve immediately. Dust with a little sifted icing sugar.
Recipe for yoghurt berry ice can be found on this website