• 1 small piece unsalted butter, plus knob of butter for frying
  • 300ml low-fat natural yogurt
  • 1 egg
  • 2 drops vanilla extract
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • 170g raspberries
  • 1 tsp vegetable oil
  • 4 peaches, washed and sliced, to serve


  1. 1

    Melt the butter in the microwave or on the hob. Place in a jug with the yogurt, egg and vanilla extract and mix well.

  2. 2

    Add the flour and bicarbonate of soda to another bowl. Pour the yogurt mixture into the flour and mix everything together. Add most of the raspberries and stir.

  3. 3

    Heat the oil and knob of butter in a frying pan until the butter just starts to bubble. Drop spoonfuls of the batter into the pan, spaced well apart so they don’t stick together. Cook for 2 minutes until you start to see bubbles rise to the surface. Slide a palette knife under each pancake and quickly flip over. Cook for a few more minutes and then put on a plate. Cook the remaining batter in the same way until you have a pile of pancakes. Eat with the peaches and extra raspberries.

Nutritional Details

Each serving provides
  • Energy 996kj 238kcal 12%
  • Fat 13.3g 19%
  • Saturates 6.5g 33%
  • Sugars 14.1g 16%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 385kj/92kcal

Each serving provides

16.9g carbohydrate 5.8g fibre 9.6g protein

Back to top