Pancakes with yoghurt berry ice
A lovely fruity take on the basic pancake and the ice cream is low fat too!
Serves 4
Preparation time: 10 minutes
Standing time: 15 minutes
Cooking time: 15 minutes
What you’ll need
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
What to do
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.
How to make yoghurt berry ice
Blend 250g mixed berries with 250g 0% fat-free Greek yoghurt and honey or fruit syrup in a food processor for 20 seconds until it comes together to a smooth ice-cream texture.
Melina - Assistant Editor
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