Strawberry Pancakes

Ingredients

200g low fat natural yoghurt, beaten
1 punnet strawberries, sliced
11/2 cups self-raising flour
1/2 teaspoon ground nutmeg
11/2 cups (375mL) skim milk
4 eggs
1 tbsp butter

Method

Whisk yoghurt until smooth and stir in strawberries.

Sift flour and nutmeg into a large bowl. Make a well in the centre, add combined milk and eggs and whisk until smooth.

Heat a non-stick frying pan over a low heat. Melt a little butter. Add 2 tablespoons of mixture, spread quickly to form a circle.

Cook until bubbles begin to appear on surface. Turn and cook until golden. Remove and repeat.

Serve pancakes topped with low fat strawberry yoghurt.