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Swirl the yoghurt and jam together in a bowl until almost combined – it’s nice to have some visible trails of pink. Chill until needed.
Tip the granola into a zip-lock bag and lightly bash with a rolling pin to break up any big clusters. Fold into the pancake batter, along with the blueberries.
Heat a non-stick frying pan over a medium heat and brush with butter or oil. Pour 60ml batter into the pan to make pancakes roughly 10cm in diameter. Fry for 1–2 minutes, or until bubbling on top and golden underneath. Flip and cook for a further minute, pressing down gently with an egg slice. Repeat until all the batter is used up.
Serve straight from the pan or keep warm in the oven. Serve warm, topped with the strawberry jam yoghurt.
Swirl the yoghurt and jam together in a bowl until almost combined – it’s nice to have some visible trails of pink. Chill until needed.
Tip the granola into a zip-lock bag and lightly bash with a rolling pin to break up any big clusters. Fold into the pancake batter, along with the blueberries.
Heat a non-stick frying pan over a medium heat and brush with butter or oil. Pour 60ml batter into the pan to make pancakes roughly 10cm in diameter. Fry for 1–2 minutes, or until bubbling on top and golden underneath. Flip and cook for a further minute, pressing down gently with an egg slice. Repeat until all the batter is used up.
Serve straight from the pan or keep warm in the oven. Serve warm, topped with the strawberry jam yoghurt.
45-45 minutes
Serves 4
