Pancakes with Raspberries, Yogurt, Maple and Flaxseed sprinkles

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Yoghurt, maple and flaxseedWhat You’ll Need:

  • 200g self raising flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 large egg
  • 200 ml milk
  • 1 teaspoon melted butter
  • Coconut or Olive Oil for frying

To Serve:

  • Raspberries
  • Greek Yogurt
  • Seeds/Nuts of your choice (we used flaxseed mix)
  • Clarks Maple Syrup

What To Do:

  • Sift the flour, baking powder and salt into a large mixing bowl.
  • Make a well in the middle and slowly whisk in the milk and egg.
  • Add the melted butter and stir
  • Tip! If you can wait – pop the batter in the fridge for half an hour – this really helps!
  • Heat a wide non stick frying pan over a medium heat and add a little oil.  
  • Tip 2! Make sure you have a good pan – any old frying pan just won’t do, you need something with a heavy bottom to cook the pancakes evenly. It also means less oil is needed to coat the pan and prevent sticking
  • Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
  • Cook for about 3 minutes on each side until golden.
  • Transfer the pancakes to a warm plate and cover to keep warm.

Recipe by www.clarksit.co.uk

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