Yoghurt pancakes with roasted strawberries & vanilla yoghurt

Ingredients

For 2 servings

• •400 g strawberries hulled and halved
• •1 lemon
• •1 c. à soupe caster sugar
• •250 g Danone Skyr Plain Yoghurt
• •2 eggs
• •1 -2 tbsp caster sugar (to taste)
• •4 c. à soupe semi-skimmed milk
• •175 g self-raising flour
• •0.5 c. à café baking powder
• •vegetable oil or butter for frying
• •2 c. à café vanilla extract
• •100 g Danone Skyr Plain Yoghurt
• •honey (optional)

Method

1. 1.To roast the strawberries, heat the oven to 160C/140C fan/gas 3. Put the strawberries on a lined baking tin where they can all fit in one layer. Zest the lemon over the strawberries, then squeeze over the juice. Scatter over the caster sugar and toss to coat. Roast for 40-45 mins until darkened and juicy yet still holding their shape. Leave to cool slightly on the side once roasted. Will keep in an airtight container for three-four days in the fridge.
2. 2.Meanwhile, put the Danone Skyr Plain Yoghurt, eggs, caster sugar and milk in a large bowl. Whisk to combine, then sift over the flour, baking powder and a pinch of salt, and fold gently to a thick batter.
3. 3.Heat 1-2 tsp vegetable oil in a non-stick frying pan. Once hot, ladle in 2-3 tbsp pancake batter. Cook for 1-2 mins until small bubbles appear on top of the pancake and it is golden underneath. Flip and cook for another minute or so until golden and fluffy. Repeat with the remaining batter.
4. 4.To serve, mix a little vanilla extract through the yoghurt. Plate up the pancakes, top with a dollop of the vanilla yoghurt and some spoonfuls of the roasted strawberries and their roasting juices, then drizzle with a little honey, if you like.