Wholemeal Breakfast Pancakes, English Strawberries and Lemon Yoghurt

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Wholemeal Breakfast Pancakes, English Strawberries and Lemon Yoghurt

Start your day with our Wholemeal Breakfast Pancakes. These wholesome pancakes are light and fluffy, complemented by the sweetness of ripe summer strawberries and the tangy zest of lemon yogurt for a delicious and nutritious breakfast treat.

MAIN

SERVES
4

PREPARE
15 mins

COOK
20 mins

Ingredients

230g Wholemeal flour

3g Salt

50g Caster sugar

3g Bicarbonate of soda

25g Baking powder

430ml Semi-skimmed milk

2 Whole eggs

100ml British rapeseed oil

1 Punnet strawberries

200g Greek style natural Yoghurt

1 Whole lemon

Top tip

For perfectly fluffy pancakes, let the batter rest for about 10 minutes before cooking. This allows the baking powder to activate, resulting in lighter, airier pancakes. You can even make the batter the night before so they’re ready to go for breakfast.

Method

Place the flour, salt, sugar, bicarbonate of soda, baking powder, milk and eggs in a blender and blitz until smooth.
Pour into a bowl, cover with cling film and place in the fridge to rest for 10 minutes.
Place a non-stick frying pan over a medium heat and add a little rapeseed oil.
Spoon the batter into the centre of the pan, so the mixture is approximately 1 cm high and 5cm wide. Cook the pancake until golden brown on one side, then flip over to cook the other side.
Once golden brown on both sides, remove the pancake from the frying pan and place onto a plate. Repeat this process until the batter is finished.
Zest the lemon with a grater and mix with the natural yoghurt. If you would like the yoghurt very lemony then add the juice of the lemon too.
Washed, hull and cut the strawberries into quarters

To Serve