Milkybar® & Strawberry Pancakes
You can save any remaining pancake batter in the fridge for up to 3 days!
Serving : 8
Each Pancake contains:
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.
- 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®
Sift the flour into a medium-size bowl. Break the eggs into the bowl and start whisking slowly.
Mix the milk and water together, and add this slowly to the bowl whilst whisking.
Whisk until the batter is smooth then set aside to rest for 30 minutes.
Melt the light buttery spread in the microwave then stir into the batter.
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.
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.
Break your Milkybar® into small pieces and melt gently in the microwave, making sure to stop and stir often.
Slide the pancake onto a plate, add strawberries and a drizzle the melted Milkybar®.