Pancakes with walnut yoghurt and warm honey
14
Points®
Total time: 45 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Fluffy and flavoursome little numbers, topped with a delicious combination of yoghurt and honey. A real treat!
Ingredients
White self-raising flour
1⅓ cup(s), (200g)
Caster sugar
1 tbs
Egg(s)
2 medium, lightly beaten
Skim milk
1⅓ cup(s), (330ml)
Vanilla bean extract
2 tsp
Light cream cheese
¼ cup(s)
Vanilla yoghurt, 99% fat-free, no added sugar
150 g
Walnuts
⅓ cup(s), chopped, (35g)
Apricot, canned in natural juice, drained
65 g, (12 halves)
Honey
1 tbs
Oil spray
4 x 3 second spray(s)
Instructions
1
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.
2
Place cream cheese and yoghurt in a medium bowl and beat until smooth and combined. Stir in three-quarters of the walnuts.
3
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.
4
Repeat with remaining batter to make 8 pancakes. Top pancakes with apricots, walnut yoghurt and remaining walnuts. Serve drizzled with honey.
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