THE DAIRY KITCHEN
Strawberry Hotcakes with Three Fruit Salad
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
Pancakes are a childhood favourite, so soft and fluffy and easy to eat (not too mention economical as well). Enjoy these with yoghurt and fruit.
Ingredients
1 cup self-raising flour3/4 cup reduced fat milk
1 egg
1 teaspoon vanilla essence
1 cup reduced fat strawberry yoghurt
1 teaspoon reduced fat dairy blend
2 cups finely chopped fresh seasonal fruit, for serving (eg kiwifruit, strawberries, mango)
Handy Tips
Tip: Try half-filling a lightly buttered star or novelty shaped biscuit cutter with the hotcake mixture to create shapes when cooking.
Nutrition (per serve)
| Energy (kj) | 1108 |
| Sugars (g) | 20.7 |
| Protein (g) | 10.6 |
| Dietry Fibre (g) | 2.6 |
| Fat Total (g) | 3.9 |
| Sodium (mg) | 324 |
| Saturated (g) | 1.7 |
| Calcium (mg) | 203 |
| Carbohydrates (g) | 46 |
Method
- Place flour in a bowl and make a well in the centre. Combine milk, egg, vanilla and half the yoghurt together then whisk into the flour to make a smooth batter. Rest for 5 minutes.
- Melt dairy blend in a non stick frypan. Pour 1/3 of the batter into the frypan Cook for 2 minutes until bubbles appear on the surface. Turn and cook until golden, then repeat with remaining mixture. Use a star shaped biscuit cutter to cut star shapes out of the hotcakes.
- To serve, top each hotcake with a dollop of remaining strawberry yoghurt and sprinkle with fruit.
