Fat fruity pancakes

Ingredients

1. 15 g unsalted butter plus a little extra
2. 300 ml natural low fat yogurt
3. 1 egg
4. 125 g plain flour
5. 1 tsp bicarbonate of soda
6. pinch of ground cinnamon
7. a little milk (optional)
8. 2 big handfuls any chopped or small fruit
9. vegetable oil, for frying
10. maple syrup, for drizzling

Method

1. Melt the butter in a small pan or in the microwave. Leave to cool slightly.
2. Mix together the yogurt, egg and the melted butter and whisk together with a fork until well combined.
3. Next, sift the flour, bicarbonate of soda and cinnamon into another bowl. Pour over the egg mixture and use a wooden spoon to mix well. Don’t worry if the batter is slightly lumpy. Add a little milk if it’s too thick. The mixture should easily drop off the spoon.
4. Now stir in the fruit. Heat 1 tsp oil and a small knob of extra butter in a frying pan over a gentle heat until the butter just starts to fizz. Drop spoonfuls of the batter into the pan, spaced well apart.
5. Cook over a medium heat for about 2 minutes until you start to see bubbles rise on the surface. Carefully slide a palette knife under each pancake and flip over. Cook for another 2 minutes, then lift the pancakes out onto a plate with the palette knife.
6. Cover with foil to keep warm. Cook the remaining batter in the same way until you have a pile of pancakes.
7. Serve with maple syrup over the top if you like or some low fat crème fraîche and an extra pile of fruit on the side.