Food - - Food + Yoplait -

PREP + COOK TIME 25 mins MAKES 16 pan­cakes or 4 stacks of 4, approx

2 cups mixed berries, fresh or frozen ¼ cup sugar, plus ⅓ cup sugar, ex­tra ¼ cup wa­ter ½ star anise ½ vanilla bean 1 ta­ble­spoon ar­row­root mixed with 1 ta­ble­spoon cold wa­ter 2 eggs 1 ½ cups Yo­plait Au Na­turel Yo­ghurt 1¾ cups self-rais­ing flour ½ tea­spoon bak­ing soda ½ cup milk, approx 1 ta­ble­spoon melted but­ter, plus ex­tra 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.

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