Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 10 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
10
- 5grams currants
- 40grams butter, melted
- 1 banana, sliced
- 250grams strawberries
- 125grams blueberries
- 60grams honey
- 1/2 cup Greek-style yoghurt
- 350grams Original Pancake Shaker
Nutrition per serving
680kJ / 162Cal
680 Kilojoules or 162 Calories
8% of daily energy intake*
Protein
2.7grams
Fat
4.7grams
Carbs
26.8grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a non-stick frying pan over medium heat. Brush with a little melted butter. Shake 350g Pancake Shaker bottle well to loosen mix. Remove cap and do not discard. Fill bottle with water to level indicated on the label. Replace cap tightly and turn bottle upside down. Tap sharply on bench to loosen mix. Shake vigorously for 1 minute. Open cap to release air from bottle. Transfer mix to a squeezable sauce dispenser bottle.
Step 2 of 3
Add mix to pan to make 1 small round for the head, a larger round for the body, 2 ovals for the ears and 2 for the feet. Cook for 1-2 minutes on each side or until golden. Repeat with remaining butter and mixture.
Step 3 of 3
Transfer to plates and arrange as shown. Add a dollop of yoghurt for the tail, and attach banana slices and currants on the feet with a little honey. Serve with fresh fruit drizzled with honey.
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