These inexpensive berry pancakes add a little gourmet to your breakfast cuisine. Not a fan of berries? Feel free to experiment with different toppings!
Ingredients (serves two)
1 cup plain flour
1/2 cup water
1 teaspoon sugar
1 lightly beaten egg
1 cup milk
2 teaspoons melted butter
1 cup of berries (can be the frozen variety, defrosted)
Sift dry ingredients into a bowl and make a well in the centre. Mix together the egg, milk and water, and gradually pour into the well, whisking continually to combine. Once batter is smooth, stir in melted butter and refrigerate for 20 minutes.
Heat and lightly grease a small frying pan. Pour in enough batter to thinly coat the bottom. Cook until the pancake starts to come away from the edge, then flip to cook other side until golden brown. Repeat until batter is used (about six pancakes), stacking with baking paper between each pancake and cover in foil to keep warm.
To serve, place some berries in a corner of the pancake, fold in half and then half again to form a triangle. Drizzle with honey and serve with a dollop of natural yogurt.