Yoghurt Pancakes With Berries


1 egg, beaten
350g greek yoghurt
150ml milk
200g self-raising flour
1 overripe banana, mashed
Sunflower oil, for frying
A knob of unsalted butter
Raspberries and blueberries, to serve


1. Place the egg, yoghurt and milk in a bowl and stir to combine. Add the flour and banana and whisk until smooth.
2. Heat a little oil in a large non-stick frying pan. Add the butter and when it is foaming, add large heaped tablespoons of the mixture to the pan. Cook for 2 minutes, then flip over and cook for another 1–2 minutes until golden brown and cooked through. (You should be able to get 5–6 pancakes in the pan at one go, so cook in batches).
3. Serve with raspberries and blueberries.