Jim's Blueberry Hotcakes Recipe

Name: Jim's Blueberry Hotcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g non fat natural yoghurt; 2 tablespoons honey; 1 teaspoon cinnamon; 2 cups self raising flour; 1 teaspoon baking powder; 2 tablespoons sugar; 1 ½ cups light evaporated milk; 2 eggs; 2 teaspoons vanilla; 300 g frozen blueberries; canola cooking spray

Servings: persons

200 g non fat natural yoghurt
2 tablespoons honey
1 teaspoon cinnamon
2 cups self raising flour
1 teaspoon baking powder
2 tablespoons sugar
1 ½ cups light evaporated milk
2 eggs
2 teaspoons vanilla
300 g frozen blueberries
canola cooking spray

1
Stir in a bowl the yoghurt, honey and cinnamon.
2
For the hotcakes, sift flour and baking powder into large bowl.
3
Stir in sugar and make a well in the centre.
4
In a jug, whisk eggs, milk and vanilla.
5
Add to dry ingredients, stir till just combined, mixture maybe slightly lumpy.
6
Gently stir in blueberries.
7
Spray non stick pan with canola spray and place on medium heat.
8
Pour 1/2 cup batter into pan, cook for about1 1/2 minutes till bubbles appear on surface, turn over and cook further 1 1/2 minutes till golden.
9
Serve with yoghurt, honey and cinnamon mixture on top.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g non fat natural yoghurt, 2 tablespoons honey, 1 teaspoon cinnamon, 2 cups self raising flour, and more.

Yes, Jim's Blueberry Hotcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jim's Blueberry Hotcakes

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