Place flour in a large bowl. Stir in sugar. Place eggwhites, milk and yoghurt in a bowl. Whisk to combine. Make a well in centre of flour mixture. Add eggwhite mixture. Stir until almost smooth (see note). Set aside for 10 minutes.
Fold 1 cup berries through batter. Lightly spray a non-stick frying pan with oil. Heat over medium-low heat. Using 2 tablespoons batter per pancake, cook 4 pancakes for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
Divide pancakes between plates. Top with remaining berries. Drizzle with maple syrup. Serve.
Notes
Yoghurt will stay slightly lumpy in the batter. Super saver: Use maple-flavoured syrup and save around $4.23 in total.
Ingredients (serves 6)
2 cups self-raising flour, sifted
1/4 cup caster sugar
4 eggwhites
1 cup reduced-fat milk
1/3 cup no-added-sugar vanilla yoghurt
1 2/3 cups (250g) mixed frozen berries, thawed
Canola oil cooking spray
1/2 cup maple syrup
Method
Place flour in a large bowl. Stir in sugar. Place eggwhites, milk and yoghurt in a bowl. Whisk to combine. Make a well in centre of flour mixture. Add eggwhite mixture. Stir until almost smooth (see note). Set aside for 10 minutes.
Fold 1 cup berries through batter. Lightly spray a non-stick frying pan with oil. Heat over medium-low heat. Using 2 tablespoons batter per pancake, cook 4 pancakes for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
Divide pancakes between plates. Top with remaining berries. Drizzle with maple syrup. Serve.
Notes
Yoghurt will stay slightly lumpy in the batter. Super saver: Use maple-flavoured syrup and save around $4.23 in total.
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