Makes 8

Serves 4

142g Goldenfry Yorkshire Pudding and Pancake Mix

250ml cold water

1 free range egg

200g blueberries (optional)

olive oil

4 tbsp natural yoghurt


  1. Make the pancake batter as per pack instructions with 250ml of cold water and 1 medium egg. Whisk thoroughly to form a smooth batter, then transfer to a jug. Fold through the blueberries, if using.
  2. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil. Carefully tilt the pan to spread the oil out evenly.
  3. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
  4. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a flat spatula to carefully flip them over.
  5. When the pancakes are golden on both sides, use a flat spatula to transfer the pancakes to a plate.
  6. Repeat steps 3 to 7 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
  7. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.


Tasty Tip!

Try adding a handful of mixed fruit and a teaspoon of cinnamon to the batter before baking, serve with a drizzle of golden syrup and vanilla ice-cream.