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Yoghurt pancakes with roasted strawberries & vanilla yoghurt

Yoghurt pancakes with roasted strawberries & vanilla yoghurt

Name: Yoghurt pancakes with roasted strawberries & vanilla yoghurt
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 400g strawberries hulled and halved; 1 lemon; 1 tbsp caster sugar; 250g plain yoghurt; 2 eggs; 1-2 tbsp caster sugar (to taste); 4 tbsp semi-skimmed milk; 175g self-raising flour; ½ tsp baking powder; vegetable oil or butter for frying; 2 tsp vanilla extract; 100g plain yoghurt; honey (optional)

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Serves 2

Easy

Prep: 15 mins

Cook: 45 mins

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These yoghurt pancakes make for an easy weekend brunch, with roasted strawberries adding extra sweetness

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g strawberries

hulled and halved
1 lemon
1 tbsp caster sugar
250g plain yoghurt
2 eggs
1-2 tbsp caster sugar

(to taste)
4 tbsp semi-skimmed milk
175g self-raising flour
½ tsp baking powder
vegetable oil or butter

for frying

To serve

2 tsp vanilla extract
100g plain yoghurt
honey

(optional)

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Nutrition: per serving

kcal733
fat10g

low
saturates3g
carbs117g
sugars51g
fibre12g
protein35g
salt1.53g

Method

step 1

To roast the strawberries, heat the oven to 160C/140C fan/gas 3. Put the strawberries on a lined baking tin where they can all fit in one layer. Zest the lemon over the strawberries, then squeeze over the juice. Scatter over the caster sugar and toss to coat. Roast for 40-45 mins until darkened and juicy yet still holding their shape. Leave to cool slightly on the side once roasted. Will keep in an airtight container for three-four days in the fridge.
step 2

Meanwhile, put the yoghurt, eggs, caster sugar and milk in a large bowl. Whisk to combine, then sift over the flour, baking powder and a pinch of salt, and fold gently to a thick batter.
step 3

Heat 1-2 tsp vegetable oil in a non-stick frying pan. Once hot, ladle in 2-3 tbsp pancake batter. Cook for 1-2 mins until small bubbles appear on top of the pancake and it is golden underneath. Flip and cook for another minute or so until golden and fluffy. Repeat with the remaining batter.
step 4

To serve, mix a little vanilla extract through the yoghurt. Plate up the pancakes, top with a dollop of the vanilla yoghurt and some spoonfuls of the roasted strawberries and their roasting juices, then drizzle with a little honey, if you like.

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