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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
1470
14
3.9
1.4
61.7
28.1
659
Average Quantity
per:
g

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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