22 Street Lane Nursery - March 2019 Newsletter

March Newsletter

Recipe of the Month

Ingredients

• 125g/4½ oz wholemeal flour • 2 free-range eggs • 300ml/½ pint skimmed milk or soya milk as a dairy-free option • 1 tsp olive oil • Mixed berries (strawberries, raspberries and blueberries) • 4 tbsp low-fat Greek yoghurt or soya yoghurt as a dairy-free option

Healthy Pancakes

Method 1. Place the flour in the bowl. Beat the eggs, milk and oil together, then slowly add to the flour. Stir the mixture until a smooth batter forms. Leave to stand for 20 minutes, then stir again.

2. Drizzle the olive oil in the pan. When the oil is hot, add 2 tablespoons of the pancake mixture and shake the pan so that it spreads. Cook the pancake for 2 minutes, or until the underside is lightly browned. Turn over and cook the other side for a further minute.

3. Keep the pancake warm while you cook the rest. The mixture should make 8 pancakes in all. Divide the pancakes between 4 plates. Top the pancakes with the mixed berries, yoghurt, and dust with icing sugar before serving.