Milkybar® & Strawberry Pancakes
You can save any remaining pancake batter in the fridge for up to 3 days!
Serving : 8
Each Pancake contains:
727kJ
169kcal
6.4g
3.1g
7.9g
0.16g
of an adult’s Reference Intake (RI)*
Energy per 100g: 923kJ/215kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
You'll need:
- 140g Plain Flour
- 200ml Semi-skimmed Milk
- 100ml Water
- 2 Large Eggs
- 20g Light Buttery Spread
- 90g Milkybar®
- 8 Strawberries
Tips to involve little Farmers
Let little ones decorate their pancakes with strawberries and Milkybar®
Recipe
-
1
Sift the flour into a medium-size bowl. Break the eggs into the bowl and start whisking slowly.
-
2
Mix the milk and water together, and add this slowly to the bowl whilst whisking.
-
3
Whisk until the batter is smooth then set aside to rest for 30 minutes.
-
4
Melt the light buttery spread in the microwave then stir into the batter.
-
5
Heat a frying pan over a medium heat. Grease the pan lightly with some light buttery spread. Using a ladle, pour a small amount of batter into the pan and swirl so the bottom is evening coated.
-
6
Cook the pancake for about 45 secs on one side until golden and then flip the pancake over and cook the other side for about 30 secs.
-
7
Break your Milkybar® into small pieces and melt gently in the microwave, making sure to stop and stir often.
-
8
Slide the pancake onto a plate, add strawberries and a drizzle the melted Milkybar®.
More Milkybar® recipes
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