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Babies love pancakes just as much as we grown-ups do – and, downsized for little hands, they make a brilliant finger-food meal. Here, we've swerved them with a sauce of yoghurt, blended with raspberries and blueberries, to add some fruity flavour.

  • 100g self-raising flour
  • 1 medium egg
  • 150ml milk
  • 1 tsp olive oil
  • 50g natural yoghurt or fromage frais
    makes one portion
  • 1 strawberry
  • 2 blueberries
  • 2 raspberries
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    Method

    • step 1

      Sieve the flour into the bowl.

    • step 2

      Add the egg and milk and beat until you have a smooth batter mix.

    • step 3

      Heat the oil over a medium heat, making sure it doesn't get too hot (or the batter will stick).

    • step 4

      Add a dessertspoonful of the mixture and cook for about 1 minute or until you can see the edges are browning.

    • step 5

      Flip and cook the other side for about 30 seconds.

    • step 6

      Remove from the pan to a plate. Repeat with another dessertspoonful until the batter is all used up.

    • step 7

      Add the fruit to the yoghurt and blend until smooth. Serve alongside the pancakes.

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