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Yield: Makes about 4 servings
Preparation time: 10 minutes
Cooking time: 10 minutes
Sift flour and baking powder into a bowl and mix in the sugar.
In a jug weigh out the yogurt and mix in the egg, whisk with flour mixture until well combined. Stir in the Dorset Cereals Muesli and blueberries.
Heat a lightly oiled heavy-based frying pan. Add a couple of tablespoons of mixture to the pan. When the mixture starts to bubble, then flip over and cook on the other side until golden brown.
Keep the pancakes warm and serve with a drizzle of pancake syrup.
Tip: Any leftover pancakes can be kept and re-heated the next day - Try warming them in the toaster!
I really wanted to try this recipe and I didn't have a kitchen scale so I researched the conversions and made mine with: 3/4 cup flour, 1 tsp baking powder, 1/8 cup brown sugar, 2/3 cup Pax pineapple yogurt, 1 egg, 1/4 cup Dorset fruits, nuts and seeds muesli. The muesli already had fruits so no need to add any more fruits. I prefer thinner pancakes so I would probably use 1/3 cup flour next time and use 1/3 cup muesli for more fiber. Otherwise, they were delicious pancakes!
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