Easy vanilla ice cream
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Raspberry ripple funfetti pancakes
Serves 4
Easy
Prep:
Cook:
Get the kids involved in making these pancakes – they'll love scattering over their favourite sprinkles to create their own colourful creations!
Skip to ingredients
- 300g self-raising flour
- 1 tsp baking powder
- 2 eggs
- 300ml milk
- 1 tsp vanilla extract
- 1 tbsp butter
- 4 tsp multicoloured sprinkles(check the label to ensure vegetarian if needed)
For the topping
- 100g raspberries(fresh or frozen and defrosted)
- 1 tbsp icing sugar
- 100g natural yogurt
Nutrition: Per serving
- kcal444
- fat10g
- saturates5g
- carbs70g
- sugars13g
- fibre4g
- protein15g
- salt1.25g
Method
step 1
Put the flour and baking powder in a large bowl, whisk briefly, then add the eggs, milk and vanilla. Whisk to a smooth batter.
step 2
Melt 1 tsp of the butter in a non-stick frying pan over a medium heat, and swirl around to coat the base of the pan. Add spoonfuls of batter to the pan to make small pancakes, leaving a gap between each one to give them room to rise. Once the edges are set and bubbles begin to form on the surface, about 1-2 mins, add a few sprinkles to each one so they stick to the uncooked batter. Flip and cook for 20-30 seconds until just set and turning golden. (Don’t mix the sprinkles directly into the batter as the colours will bleed too much before cooking.)
step 3
Mash the raspberries and icing sugar together in a small bowl. Swirl in the yogurt until rippled. Stack the pancakes on plates, then top with a dollop of the raspberry yogurt.
