Recipe: Pancakes with yoghurt berry ice

All kids love pancakes and they can be a great way to encourage them to eat more fruit.

Serves 4
Preparation time: 10 minutes
Standing time: 15 minutes
Cooking time: 15 minutes

Ingredients

100g (4oz) plain flour
1 egg
1 egg yolk
1 tsp sunflower oil plus extra for frying
250ml (9 fl oz) milk
250g (9oz) strawberries, hulled and sliced
175g (6oz) fresh strawberries
100g (4oz) blueberries
8 scoops yoghurt berry ice (see recipe below)
A little sifted icing sugar to decorate

Method

• Sift the flour into a bowl and add the whole egg, egg yolk and teaspoon of oil. Gradually whisk the milk in until smooth. Leave to stand for 15 minutes.
• Heat a little oil in a frying pan with a base of about 18cm (7 in) across, pour the excess oil into a cup and pour in about 2-3 large spoonfuls of pancake batter, tilting the pan to coat the base evenly and thinly. Cook for a minute or two until the base is golden brown. Loosen the edges with a palette knife and flip. Cook the second side in the same way and then slide out on to a plate, keeping it hot while you cook the remaining batter in the same way.
• Arrange the pancakes on serving plates, top with the berries and scoops of yoghurt berry ice and serve immediately. Dust with a little sifted icing sugar.

Yoghurt berry ice

This low fat frozen yoghurt isn’t difficult to make – you don’t even need an ice cream machine, just a fork for beating.

Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Freezing time: 6 hours
175g (6oz) caster sugar
6 tablespoons water
500g (1lb 2oz) mixed berries, hulled
500g (1lb 2oz) 2% fat Greek yogurt

Method

 

• Add the sugar and water to a medium sized saucepan and heat very gently, stirring once or twice until the sugar has completely dissolved. Bring to the boil and cook for 2-3 minutes until syrupy, add the berries and simmer for 2-3 minutes or until just softened.
• Leave to cool a little then purée in a liquidiser or food processor until smooth. Press through a sieve into a bowl and discard the berry seeds. Leave to cool completely before stirring in the yoghurt until smooth.
• Pour into a metal container, add a lid or cover with clingfilm and freeze for at least six hours, beating two or three times during freezing as the mixture begins to solidify around the edges. When thick, leave to freeze overnight until firm.
• Take the ice cream out of the freezer 10-15 minutes before you are ready to serve it so that it can soften slightly before scooping.