Raspberry ripple funfetti pancakes
Get the kids involved in making these pancakes – they’ll love scattering over their favourite sprinkles to create their own colourful creations!
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Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 444
-
fat 10g
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saturates 5g
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carbs 70g
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sugars 0g
-
fibre 4g
-
protein 15g
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salt 1.25g
Ingredients
- 300g self-raising flour
- 1 tsp baking powder
- 2 eggs
- 300ml milk
- 1 tsp vanilla extract
- 1 tbsp butter
- 4 tsp multicoloured sprinkles (check the label to ensure vegetarian if needed)
- 100g raspberries (fresh or frozen and defrosted)
- 1 tbsp icing sugar
- 100g natural yogurt
Method
Put the flour and baking powder in a large bowl, whisk briefly, then add the eggs, milk and vanilla. Whisk to a smooth batter.
Melt 1 tsp of the butter in a non-stick frying pan over a medium heat, and swirl around to coat the base of the pan. Add spoonfuls of batter to the pan to make small pancakes, leaving a gap between each one to give them room to rise. Once the edges are set and bubbles begin to form on the surface, about 1-2 mins, add a few sprinkles to each one so they stick to the uncooked batter. Flip and cook for 20-30 seconds until just set and turning golden. (Don’t mix the sprinkles directly into the batter as the colours will bleed too much before cooking.)
Mash the raspberries and icing sugar together in a small bowl. Swirl in the yogurt until rippled. Stack the pancakes on plates, then top with a dollop of the raspberry yogurt.
