Raspberry Breakfast Pancakes

Serves: 3-6
Prep time: 20 mins

raspberry breakfast pancakesIngredients

8 tbsp Yeo Valley

Raspberry Yeogurt

1 lemon, finely grated zest

2 large eggs, separated

25g Yeo Valley

Unsalted Butter

150g self -raising flour

150 g raspberries

Clear honey or maple syrup

Method:

  1. Whisk the Yeogurt, lemon zest, egg yolks and butter together. Leave for 10 mins.
  2. Sift in the flour and a pinch of salt and whisk.
  3. 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.
  4. 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

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