- 1 small piece unsalted butter, plus knob of butter for frying
- 300 ml low fat natural yogurt
- 1 free-range egg
- 2 drop vanilla extract
- 125 g plain flour
- 1 tsp bicarbonate of soda
- 170 g punnet raspberries
- 1 tsp vegetable oil
- 4 peaches, washed and sliced, to serve
Melt the butter in the microwave or on the hob.
Ask your toddler to help you measure the yogurt into a jug, add the egg, vanilla and melted butter and then give your toddler a fork so that she can give it a good mix.
Measure the flour and bicarbonate of soda into a bowl. Ask your toddler to pour the yogurt mixture into the flour and mix everything together. It doesn’t matter too much if the batter is slightly lumpy. Give the raspberries to your toddler to throw into the bowl and give the mix a quick stir.
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 about two minutes until you start to see bubbles rise to the surface. Slide a palette knife under each pancake and quickly flip it over. Cook for a few more minutes and then put onto a plate.
Cook the remaining batter in the same way until you have a pile of pancakes. You can either keep them warm in a low oven or serve them straight away. Eat with sliced ripe peaches and a little honey (not suitable for under-one year olds) or syrup as a treat.