Ingredients

• 200 g PETERS FARM No Fat Natural Yoghurt
• 2 tablespoons honey
• ½ teaspoon ground cinnamon
• 2 cups self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons caster sugar
• 1½ cups CARNATION Light and Creamy Evaporated Milk
• 2 eggs
• 2 teaspoons vanilla essence
• 300 g fresh or frozen blueberries
• olive or canola oil spray

Method

1. Place yoghurt, honey and cinnamon in a small bowl, stir until combined.
2. To make the hotcakes, sift flour and baking powder into a large bowl, stir in sugar and make a well in the centre.
3. In another bowl, whisk together milk, eggs and vanilla and add to dry ingredients.
4. Whisk until just combined - the mixture may be slightly lumpy, but don't over beat or the hotcakes will be tough.
5. Gently stir in blueberries.
6. Spray a nonstick frying pan with oil and place over medium heat.
7. Put ½ cup of batter into the pan, and cook for about 1½ minutes until bubbles appear on the surface.
8. Turn over and cook a further 1 minute or until lightly golden underneath.
9. Serve hotcakes with a dollop of yoghurt mixture.