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THE DAIRY KITCHEN

Strawberry Hotcakes with Three Fruit Salad

By THE DAIRY KITCHEN

Makes 12
Difficulty Easy
Preparation 15 MINS
Cooking 10 MINS
A fun take on pancakes! If you prefer to take a shortcut, cook the pancakes as a larger round and then use the cutter to cut your desired shapes.

Ingredients

1 cup self-raising flour
3/4 cup milk
1 egg
1 teaspoon vanilla essence
1 cup strawberry yoghurt
1 teaspoon dairy blend or butter
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
All nutrition values are per serving.

Method

  1. 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.
  2. 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.
  3. To serve, top each hotcake with a dollop of remaining strawberry yoghurt and sprinkle with fruit.

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