Pancakes with walnut yoghurt and warm honey
White self-raising flour
1⅓ cup(s), (200g)
2 medium, lightly beaten
1⅓ cup(s), (330ml)
Vanilla bean extract
Light cream cheese
99% fat-free vanilla yoghurt, sweetened
⅓ cup(s), chopped, (35g)
Apricot, canned in natural juice, drained
65 g, (12 halves)
4 x 3 second spray(s)
- Sift flour into a medium bowl and stir in sugar. Whisk eggs, milk and vanilla in a jug until combined. Make a well in the centre of the flour mixture. Add egg mixture and whisk until smooth and combined. Set aside for 10 minutes.
- Place cream cheese and yoghurt in a medium bowl and beat until smooth and combined. Stir in three-quarters of the walnuts.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon 1⁄3 cup (80ml) batter into pan. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for 1–2 minutes or until pancake is lightly browned. Transfer to a plate and cover to keep warm.
- Repeat with remaining batter to make 8 pancakes. Top pancakes with apricots, walnut yoghurt and remaining walnuts. Serve drizzled with honey.