1 Cup of self-raising flour
3/4 Cup reduced fat milk
1 Egg
1 Teaspoon vanilla essence
1 Cup reduced fat strawberry yogurt
1 teaspoon butter
2 cups of finely chopped fresh seasonal fruit ( we used kiwi fruit, red grapes and strawberries)

MAKING THE PANCAKES
Place flour in a mixing bowl and make a well in the centre.

• Combine milk, egg, vanilla essence and half of the yogurt together and whisk into the flour. Make sure the batter is smooth then let it rest for 5 minutes.
• Now melt butter in a non-stick frypan.
• Spoon the mixture into the pan and cook over a medium heat (make sure you have an adults supervision) until bubbles appear on the surface. Flip them over and cook both sides until golden.
• To serve, top a stack of pancakes with a dollop of remaining strawberry yogurt and sprinkle with fruit salad.

ENJOY!