Raspberry Breakfast Pancakes
Prep time: 20 mins
8 tbsp Yeo Valley
1 lemon, finely grated zest
2 large eggs, separated
25g Yeo Valley
150g self -raising flour
150 g raspberries
Clear honey or maple syrup
- Whisk the Yeogurt, lemon zest, egg yolks and butter together. Leave for 10 mins.
- Sift in the flour and a pinch of salt and whisk.
- In a clean bowl, whisk the egg whites until stiff, then combine a third with the batter mixture. Then, using a metal spoon, fold in the rest of the egg white along with the raspberries.
- Melt a little butter in a large frying pan and add spoonfuls of batter. Cook for 1-2 mins, flip and cook for a further 1- 2 mins. You should have about 16 small pancakes in all.
For more information about Yeo Valley, please visit www.yeovalley.co.uk