Fruity pancake stack
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 pancake stacks
Fluffy, American-style pancakes made with natural yogurt and stacked with layers of fruit. Pretty, healthy and delicious.
- 1 eggs large free range
- 150 ml skimmed milk
- 250 g natural set yogurt
- 150 g plain flour
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 tsp butter
- 2 Kiwi
- 100 g strawberry
- 2 bananas
- 50 g blueberries
- 50 g raspberries
In a bowl, whisk the egg, and 150g yogurt together until well combined.
Whisk in the milk.
Add the flour and baking powder and whisk until smooth.
Whisk in the maple syrup.
Put 1 tsp of butter in a non-stick frying pan and place over a high heat.
Reduce to medium and add 2 tbsp of batter per pancake
Fry until pale golden underneath, then flip with a slotted spatula and fry until cooked on both sides.
Repeat until all the pancakes are cooked.
Place a pancake on each plate, top with sliced kiwi and a little more yogurt.
Add another pancake and top with sliced strawberries and more yogurt.
Top with a final pancake.
Surround the stack with the remaining sliced fruit and a final yogurt drizzle.
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Calories: 451kcal | Carbohydrates: 80g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 258mg | Potassium: 1382mg | Fiber: 5g | Sugar: 39g | Vitamin A: 1045IU | Vitamin C: 69.4mg | Calcium: 644mg | Iron: 2.6mg