Strawberry Pancakes

​

Luscious, juicy, tangy and wholesome - These yummy Frugurt Strawberry Pancakes are filled with the goodness of Strawberry Frugurt Yogurt! An awesome weekend breakfast and a cinch to make!

​

INGREDIENTS

​

• 1 cup Strawberry FRUGURT Yogurt, and a bit more to serve.

• Finely grated rind of 1 lemon

• 2 large eggs, separated

• 25g Unsalted Butter, melted, and some for the pan

• 150g self-raising flour

• Pinch of salt

• 150g strawberries and a handful more to serve

• Clear honey or maple syrup

​

Serves: 3 - 6 | Total Time: 20 Minutes

​

​

METHOD

​

• Whisk the Frugurt Strawberry Yogurt, lemon rind, egg yolks and butter together in a bowl and set aside for 10 minutes.

• Sift in the flour and salt and whisk until smooth, then, using a separate bowl, whisk the egg whites until stiff.

• Whisk a third of the egg white into the batter mixture until it's well combined. Then use a metal spoon to fold in the remaining egg white, together with the strawberries.

• Heat a large frying pan and melt a little butter. Add spoonfuls of the batter to the pan, giving them plenty of space, and cook for one to two minutes or until bubbles appear. Flip them over and cook for a further one to two minutes. Remove the pancakes from the pan and keep them warm while you do the rest of the mixture - it should make about 18 small pancakes in all.

• Serve up, topped with some honey or maple syrup or a dollop of Frugurt Strawberry Yogurt and fresh Strawberries. This recipe makes 18 small pancakes, so it'll serve between 3 and 6 people- depending on how hungry you are.