2 cups (250 g) plain flour, sifted
3 tsp baking
1/3 cup (85 g) caster sugar
1 1/2 cup
(375 ml) milk
75 g butter, melted
pinch of salt
the flour, baking powder and sugar in a bowl. Place the eggs, milk, and
butter in a separate bowl and whisk until combined. Combine mixtures
and whisk until smooth. (Add extra milk to get the right consistency,
Heat a greased medium non-stick frying pan over
medium heat. Pour 1/3 cup of the mixture into the pan and cook, in
batches, until bubbles appear on the surface. Turn the pancakes and
cook for 1 minute or until golden. Repeat with the remaining mixture.
1/4 cup raspberry jam
1/4 cup water
Place blueberries, raspberry jam and half the water in a
small saucepan and heat through.
Mix cornflour with remaining water.
Add to blueberry mixture and bring to boil and stir until mixture
Serve over pancakes with yogurt.