Jim’s Blueberry Hotcakes

  • cooking time
    20 m
  • calories per serve
    352 cal
  • serves
    6
200 g
low fat natural yoghurt
2 tbsp
honey
1/2 tsp
ground cinnamon
2 cups (300g)
self raising flour
1 tsp
bicarbonate of soda
2 tbsp
caster sugar
1 can (375ml)
NESTLÉ CARNATION Light & Creamy Evaporated Milk
2
eggs
2 tsp
vanilla essence
300 g
fresh or frozen blueberries
spray oil for cooking

Method

  1. place yoghurt, honey and cinnamon in a small bowl, stir until combined. set aside.

  2. sift flour and bicarbonate of soda into a large bowl, stir in sugar; make a well in the centre. pour in combined NESTLÉ CARNATION light & creamy evaporated milk, eggs and vanilla; mix until just combined — the mixture may be slightly lumpy, but don’t overbeat or the hotcakes will be tough.

  3. gently stir in blueberries.

  4. spray a non-stick frying pan with oil and place over medium heat. pour 1/2 cup (125ml) of batter into the pan; cook about 2 minutes or until bubbles appear on the surface; turn over and cook a further 1 minute or until lightly golden underneath.

  5. serve hotcakes with a dollop of yoghurt mixture.

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