Servings : 4 I Cooking Time : 3 mins I Course : Breakfast, Desserts & TreatsIngredients
HOTCAKES:
1 cup plain flour
1 egg
2/3 cup milk
1/4 cup natural yoghurt
1 banana, mashed
1 cup Kellogg's® Special K®
Butter for cooking
GLAZE:
1/2 cup water
1/2 cup sugar
1 punnet strawberries
Method
In a medium bowl, whisk together all the hotcake ingredients until smooth, place to one side.
In a medium saucepan, combine water and sugar and allow to boil.
Reduce by 1/3 and allow to cool slightly before adding the strawberries.
Place a heavy base frying pan on medium-high heat.
Melt butter to coat the bottom of pan and pour in 2 tablespoons of the hotcake batter and allow to cook 1-2 minutes or until the hotcake bubbles burst.
Flip over and cook 1 minute on the other side.
Remove from the pan and keep warm. Continue cooking the rest of the hotcakes.
Serve 3 hotcakes per plate and top with strawberry glaze.
Serve immediately.
(credit to Kellogs.com.au)
HOTCAKES:
1 cup plain flour
1 egg
2/3 cup milk
1/4 cup natural yoghurt
1 banana, mashed
1 cup Kellogg's® Special K®
Butter for cooking
GLAZE:
1/2 cup water
1/2 cup sugar
1 punnet strawberries
Method
In a medium bowl, whisk together all the hotcake ingredients until smooth, place to one side.
In a medium saucepan, combine water and sugar and allow to boil.
Reduce by 1/3 and allow to cool slightly before adding the strawberries.
Place a heavy base frying pan on medium-high heat.
Melt butter to coat the bottom of pan and pour in 2 tablespoons of the hotcake batter and allow to cook 1-2 minutes or until the hotcake bubbles burst.
Flip over and cook 1 minute on the other side.
Remove from the pan and keep warm. Continue cooking the rest of the hotcakes.
Serve 3 hotcakes per plate and top with strawberry glaze.
Serve immediately.
(credit to Kellogs.com.au)