Breakfast Pancakes with Berries and Yogurt

An indulgent breakfast is sometimes called upon and American-style thick fluffy pancakes ticks the box. I love these with crispy streaky bacon and lashings of maple syrup but if I pretend I’m being healthier, then topping them with berries and yogurt is my go-to.

This mix makes roughly eight pancakes, and so could serve eight or four… but sometimes, you just need to stack them high! So it can feed just two pigs people.

• Ingredients for the pancakes:
• 200g self-raising flour
• 1 ½ tsp baking powder
• 1 tbsp caster sugar
• Salt
• 3 large eggs
• 25g butter (melted)
• 200ml milk
• Melted butter or oil for cooking

• Ingredients for the compote:
• 300g frozen mixed berries
• Caster Sugar

• Greek yogurt to serve

Step 1: Mix together the flour, baking powder, caster sugar and a pinch of salt in a large bowl. Create a well in the centre and add the eggs, 25g melted butter and milk. Whisk together to make a smooth batter.

Step 2: Using a large frying pan (preferably non-stick) heat a little butter or oil over a medium heat. When the pan is hot, pour the batter from a jug or ladle into rounds roughly 10cm wide. Cook the pancakes on their first side for about 1-2 mins (you’ll see little bubbles popping on the surface). Use a spatula to turn the pancakes over and cook for a further minute on the other side. Once cooked, remove and keep warm whilst you prepare your berry compote.

Step 3: Place your frozen (or fresh!) berries in a pan and put on a medium heat. Add sugar to taste (1tbsp per 100g makes for a sweet compote, adjust accordingly). Stir every so often until the berries have defrosted and given out their sweet juice, and the sugar dissolved.

Step 4: Stack your pancakes on a plate and top with the berry compote and a spoonful of Greek yogurt.