Rainbow Pancakes

Ingredients

For 4 servings

• 240 g plain flour
• 395 g buttermilk
• 1 piece egg
• 56 g unsalted butter, melted
• 8 g baking powder
• 2 g bicarbonate of soda
• 150 g strawberries, chopped
• 75 g blueberries
• 75 g baby spinach
• 245 g Greek yogurt
• 80 g maple syrup
• 5 g vanilla extract
• 3 g lemon juice
• 12 g icing sugar
• 30 g mini chocolate chips
• Mint, to garnish
• 14 g neutral oil
• 3 g salt
• 24 g sugar

Method

1. 1

   Whisk the flour, baking powder, bicarbonate of soda, salt and sugar.

2. 2

   Whisk the buttermilk, egg, melted butter and vanilla, then fold into the dry ingredients.

3. 3

   Divide the batter into three; leave one plain, tint one pink with blended strawberry, and one green with blended spinach.

4. 4

   Stir the yogurt with chopped strawberry, icing sugar and maple syrup for a dip.

5. 5

   Cook small pancakes on a greased griddle, 1–2 minutes each side, pressing in mini chocolate chips.

6. 6

   Stack the colourful pancakes and serve with the strawberry-yogurt dip, blueberries and mint.