Pancakes with fruit, nuts & natural yoghurt


Found the perfect pancake recipe yet? Look no further: here it is! Making pancakes for breakfast can be great family fun! Who can flip their pancake the highest?

Ingredients (Serves 4)

For the pancakes

  • 100g / 3½oz. of plain flour
  • 2 medium eggs, beaten
  • 300ml / 10½fl oz. of semi-skimmed milk
  • 1 teaspoon of sunflower oil

For the fruit and nut topping

  • 2 medium apples, chopped
  • 25 strawberries (300g / 10½oz.), halved
  • 4 tablespoons of flaked almonds
  • 4 tablespoons of chopped walnuts
  • 4 small pots or 1 large carton of low-fat natural yoghurt (500g / 18oz.)
What you will need
  • Chopping board
  • Chopping knife
  • Frying pan
  • Mixing bowl
  • Whisk


  1. Sift the flour into a large mixing bowl, make a well in the centre and then add the beaten eggs.
  2. Use a balloon whisk to beat the eggs into the flour and gradually whisk in the milk until just smooth.
  3. Brush a non-stick medium frying pan with the oil and when very hot pour in about 3 tablespoons worth of the batter.
  4. Quickly tilt the pan from side to side to form a thick layer of batter and cook for one minute.
  5. Flip the pancake over with a spatula and cook until the underside is slightly golden.
  6. Continue with the rest of the batter, recoating the pan with oil when required.
  7. Serve the pancakes with the fruit and nut mix and 125g low fat yoghurt.
  8. Pancakes can be frozen and eaten within 1 month. Cook a batch, stack them together with a baking sheet between each, wrap tightly in foil or a zip-lock freezer bag and then freeze.
Serving suggestions

Serve with low-fat natural yoghurt, fruit and a sprinkling of walnuts and almonds.

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