Apricot & Mango Pancakes
Serves 14 people
10mins Prep
15mins Cook
These fruity and fluffy pancakes are a delicious start to the day, topped with a dollop of yoghurt and a squeeze of Barker’s Apricot & Mango Squeezy Fruit Preserve.
By Josie Wells, Your Ultimate Menu
Ingredients
- 2 cups Plain flour
- 1 & 1/2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 5 Tbsp Barker's Apricot & Mango Squeezy Fruit Preserve
- 45 g Butter, with extra to grease the pan
- 1 & 1/4 cups Milk
- 2 Large egg
- 1 tsp Vanilla extract
To serve
- 4 tsp Soft butter
- 200 g Unsweetened Greek yoghurt
- Chopped fresh fruit (e.g. banana, apricot, mango, passionfruit)
- 5 Tbsp Barker's Apricot & Mango Squeezy Fruit Preserve
Method
- In a large bowl, whisk flour, baking powder, cinnamon, baking soda and salt together.
- Place Barker's Apricot & Mango Squeezy Fruit Preserve and butter in a medium jug and microwave in short bursts until just melted and smooth. Whisk in milk, eggs and vanilla.
- Pour into dry ingredients and whisk until combined (a few small lumps are okay).
- Grease a large non-stick frying pan and place on medium heat. Spoon 1/4 cup measurements of batter into pan. Cook until bubbles appear all over the surface (about 2 minutes), then flip and cook for a further 1-2 minutes, until cooked through. Keep warm while you cook the remaining batter.
- To serve, spread hot pancakes with butter and top with yoghurt, fruit and a generous drizzle of Barker's Apricot & Mango Squeezy Fruit Preserve.
Allergens
- This recipe contains gluten, milk and milk products, eggs.
