TIP: If preferred, use jam or Nutella instead of yoghurt to secure the fruit pieces.
Ingredients
Method
Using a wire whisk, whisk eggs, milk, honey and butter in a medium jug until combined.
Place flour in a large bowl. Make a well in the centre. Whisk in egg mixture to form a smooth, thick batter.
Lightly grease a medium, non-stick frying pan with extra melted butter. Heat pan over a medium heat. Pour ¼-cup batter into pan. Cook for 1-2 mins, or until bubbles begin to form on the surface. Turn over. Cook for a further 1-2 mins, or until browned underneath.
Transfer pancake to a wire rack. Repeat with remaining batter to make eight pancakes in total.
Using picture as a guide, make faces out of fruit pieces, securing onto pancakes using a small amount of yoghurt. Serve with maple syrup (optional).
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