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Fruity Pancakes recipe

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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 4):

    100g plain flour
    1 tsp baking powder
    25g golden caster sugar
    150g Rachel’s Pouring natural yogurt
    1 free range egg
    25g Dorset Cereals berries & cherries muesli
    50g blueberries or raspberries
    Vegetable or sunflower oil, for frying
    Golden syrup or maple syrup, to serve


1. Sieve the flour and baking powder into a bowl and mix in the sugar.
2. In a jug weigh out the yogurt and mix in the egg, whisk until well combined.
3. Stir in the muesli and blueberries or raspberries.
4. Heat a lightly oiled heavy based frying pan. Add a couple of tablespoons of mixture to the pan.
5. When the mixture starts to bubble, flip them over and cook on the other side until golden.
6. Keep the pancakes warm and serve with a drizzle of golden or maple syrup.
Advice: Any leftover pancakes can be kept and re-heated the next day – try warming them in the toaster!

User comments

another free recipe every day

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