/assets/logos/nzwd.svg
Recipe

Blueberry yoghurt pancakes

Golden, fluffy and wonderfully sweet, these beautiful homemade blueberry muffins are drizzled with a blueberry sauce and topped with a dollop of creamy yoghurt to create a divine weekend breakfast dish.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Makes 8 Item
    • Print
    Print

Ingredients

Blueberry yoghurt pancakes
  • 1 1/2 cup self-raising flour
  • 1 teaspoon baking powder
  • 1/4 cup caster sugar, plus 1/4 cup extra
  • 1 cup natural vanilla yoghurt, plus extra to serve
  • 3/4 cup milk
  • 2 eggs
  • 1/4 cup butter, melted, plus extra for cooking
  • 2 125g punnets blueberries
  • 1 tablespoon water

Method

Blueberry yoghurt pancakes
  • 1
    Sift flour and baking powder together into a large bowl. Stir in sugar. Make a well in the centre.
  • 2
    In a jug, whisk yoghurt, milk, eggs and butter together. Gradually whisk into flour mixture until smooth. Set aside 30 minutes. Fold in half of the blueberries.
  • 3
    In a small saucepan, combine remaining berries, extra sugar and water. Stir over low heat until sugar dissolves. Bring to simmer. Cook 2-3 minutes, until berries soften slightly.
  • 4
    Cook pancakes 3-4 minutes, until bubbles begin to appear on surface. Flip; cook 3 minutes, until golden. Serve with blueberry sauce and extra yoghurt.

Notes

Frozen blueberries can be used instead of fresh, but make sure to thaw them first.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg