Recipes

Ingredients

• 1 cup self-raising flour
• 1 teaspoon baking powder
• 2 x 150g tubs (1 cup) Vaalia Low Fat Strawberry or Vaalia Luscious Berries
• 4 x 60g eggs separated
• 21/2 tablespoons canola oil

Directions

1. Sift flour and baking powder into a bowl. Make a hollow in centre of the flour, add Vaalia Low Fat yoghurt and egg yolks. Using a whisk, gently stir until ingredients are combined.
2. Beat egg whites until soft peaks form. Fold gently through the batter in 2 batches, being careful not to over mix.
3. Heat a large frying pan and brush with 2 teaspoons oil. Spoon in 2 tablespoons of batter per hotcake, reduce heat to low, cook 1 minute or until bubbles appear on surface. Turn over cook further 30 seconds or until firm to touch.
4. Remove, keep warm.
5. Repeat procedure until 20 hotcakes are made.
6. For each serving, layer 4 or 5 hotcakes with 3–4 sliced strawberries and about 1 tablespoon blueberries combined with 3 tablespoons Vaalia Low Fat yoghurt. Drizzle over optional honey.