Ingredients
100g plain flour
1 tsp baking powder
25g golden caster sugar
150g Rachel's Pouring natural yogurt
1 free range egg
25g Dorset Cereals berries & cherries muesli
50g blueberries/raspberries
Vegetable or sunflower oil for frying
Golden or maple syrup to serve
Method
Sieve the 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 until well combined. Stir in muesli and blueberries/raspberries.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. Keep the pancakes warm and serve with a drizzle of golden or maple syrup.
