Ideal for breakfast or dessert, the strawberry, caramel and almond pancakes are delicious.

  • In a bowl, sprinkle the sugar over the strawberries and leave to macerate while you make the pancakes. Switch your oven on to a low heat.
  • Place the flour in a bowl and gently whisk in the milk and eggs so you have a lump free batter. It should be the consistency of singe cream.
  • Heat a medium sized frying pan on a medium heat then wipe it with oil. Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.
  • Leave the batter to stand until the top side looks dry and the bottom is golden, usually around 30 seconds. Using a fish slice or a flick of the wrist, turn or flip the pancake to cook the other side. Once cooked pop it on a plate, cover with foil and keep it warm in the oven. Repeat this till all the batter is used up and you have a pile of pancakes.
  • Gently fold the juicy strawberries and caramel through the yoghurt till it just ripples. Serve 2 pancakes per person topped with a dollop of the yoghurt mixture and scatter with almonds.


    • 100g flour
    • 2 eggs, beaten
    • 300ml milk
    • oil for frying


    • 20 BerryWorld Strawberries, chopped
    • 2tsp sugar
    • 1 tbsp caramel sauce
    • 300ml greek yoghurt
    • 2 tbsp heaped, toasted almonds


    Per 100g Per Serving %GDA Traffic Lights
    Energy (kcal)
    Sugar (g) 21.9 24 Low
    Fat (g) 12.2 17 Medium
    Sat Fat (g) 2.2 11 Low
    Salt (g) 0.3 5