Yogurt Pancakes with Blueberry Compôte
Created by McFly musician and Celebrity MasterChef runner-up Danny Jones, these Yogurt Pancakes with Blueberry Compôte are a quick and delicious family breakfast, combining fluffy pancakes with a warm, fruity topping.“There's nothing better than a chilled morning at home cooking up breakfast for the family - these fluffy pancakes are super easy to make and an absolute hit!”British semi-skimmed milk and low-fat yogurt are naturally rich in protein and provide calcium, which support the maintenance of normal bones.
Servings: 4 people
Calories: 181kcal
Ingredients
For the blueberry compôte:
- 2OOg fresh blueberries
For the pancakes:
- 75g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon ground mixed spice or cinnamon
- 1 tablespoon caster sugar
- 100ml semi-skimmed milk
- 250g low-fat natural yogurt
- 1 egg
- ½ teaspoon vanilla optional
- 1 teaspoon vegetable oil for greasing the pan
Instructions
- To prepare the compôte, put half the blueberries in a small saucepan with 2 tablespoons of water. Bring to the boil, reduce the heat and simmer for 3-4 minutes until the berries just start to burst. Remove from the heat and stir in the remaining blueberries.
- For the pancakes, put the dry ingredients into a large bowl and mix together. Add the milk, yogurt, egg, and vanilla extract, if used. Whisk to make a smooth, thick batter.
- Preheat the oven to 140°C,120°C fan, Gas Mark 1.
- Grease a large non-stick pan with the oil and heat gently until hot. Drop in 4 heaped spoonsful of the batter into the pan, shaping the pancakes into rounds. After 1-2 mins, flip each pancake using a spatula and cook for a further minute. Keep the pancakes warm in the oven and continue making the pancakes with the remaining batter.
- Serve the pancakes with the compôte, a dollop of extra yogurt and lemon zest, if used.
Nutrition
Energy: 181kcal | Fat: 3.9g | Saturated Fat: 1.2g | Carbs: 27.5g | Sugar: 13.4g | Fibre: 1.8g | Protein: 8g | Salt: 0.64g | Serving: 177g