FRUIT PANCAKES RECIPES

Steps:

• Melt the butter in a small pan or in the microwave. Leave to cool slightly. Measure the yogurt into a measuring jug. Crack the egg into a small bowl and beat with a fork. Add the egg to the yogurt with the vanilla and melted butter and whisk with a fork.
• Sift the flour, bicarbonate of soda and cinnamon into another bowl. Pour over the egg mixture and use a wooden spoon to mix well. Don’t worry if the batter is slightly lumpy. Add a little milk if it’s too thick. The mixture should easily drop off the spoon. Stir in the fruit.
• Heat 1 tsp oil and a small knob of extra butter in a frying pan over a gentle heat until the butter just starts to fizz. Drop spoonfuls of the batter into the pan, spaced well apart. Cook over a medium heat for about 2 minutes until you start to see bubbles rise on the surface. Carefully slide a palette knife under each pancake and flip over. Cook for another 2 minutes, then lift the pancakes out onto a plate with the palette knife. Cover with foil to keep warm. Cook the remaining batter in the same way until you have a pile of pancakes. Serve with maple syrup over the top.

Steps:

• Sift flour and baking powder into a large bowl.  Make a well in the centre. Whisk milk and egg in a jug then pour into the centre of flour mixture.  Stir to form a smooth batter.  Fold 2 tsp melted butter through mixture.
• Heat a medium non-stick frying pan over medium-low heat. Brush the base of the pan with melted butter. Spoon 1 ½ tbs batter into the pan and spread to form a 10cm round pancake.  
• Sprinkle with chopped fruit or a few slices of banana.  Cook for 3 minutes until bubbles appear on the surface. Turn and cook further 3-4 minutes until cooked through. Transfer to a plate. 
• Repeat, reheating the pan and brushing with butter between batches.
• Top extra fruit and vanilla yoghurt to serve if you like.