The creamy Yoplait Au Naturel Yoghurt in this recipe makes for a lush pancake experience topped off with a sweet berry sauce
Au Naturel pancakes with berry, star anise & vanilla sauce
Ready in 25 minutes | Makes about 16
2 cups mixed berries, fresh or frozen ¼ cup sugar, plus ⅓ cup extra ¼ cup water ½ star anise ½ vanilla bean 1 Tbsp arrowroot mixed with 1 Tbsp cold water 2 eggs 1½ cups Yoplait Au Naturel Yoghurt 1¾ cups self-raising flour ½ tsp baking soda About ½ cup milk 1 Tbsp melted butter, plus extra butter for cooking pancakes
1 To make the sauce, place berries,
¼ cup sugar, water, star anise and vanilla bean in a small saucepan and simmer gently for 5-10 minutes or until pulpy. Stir the combined arrowroot and cold water into the berry mixture. Remove from the heat when it begins to form a slight gel.
2 Whisk eggs and remaining ⅓ cup sugar lightly, add yoghurt and whisk until smooth. Sift in flour and baking soda, whisk until incorporated, then whisk in enough milk so the batter drops off the spoon like softly whipped cream. Fold in the melted butter.
3 Heat 2 frying pans and melt a knob of butter in each. Pour several ¼ cup measures of batter into each pan and cook gently until bubbles form on the surface. Gently flip the pancakes and cook through. Place on a plate and keep warm while cooking remaining batter.
4 Stack 4 pancakes on each plate.
Top with a generous spoonful of berry sauce (remove vanilla bean and star anise first).