Strawberry and blueberry pancake pudding
An easy brunch dish inspired by one of my favourite British desserts!
Servings: 4 people
- 360 g American-style Scotch pancakes (~ 12 small pancakes)
- 60 g (~ 1/3 cup) fresh blueberries
- 80 g (~ 1/2 cup) fresh strawberries, quartered or diced
- 150 g (~ 1/2 cup) plain Greek yogurt
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 150 ml (~ 1/2 cup) milk
- 3 eggs
- 1/2 tbsp brown sugar
Quarter the pancakes, and layer about two thirds of them in a baking dish (mine measured around 8 x 8 inches). Scatter over the blueberries and chopped strawberries, and top with the remaining pancakes. Try to arrange the pancakes so there aren't too many big gaps - nestle them down into the dish.
In a mixing bowl, combine the Green yogurt, sugar, cinnamon, milk and eggs, and whisk lightly to combine. Pour the mixture over the pancakes, pressing the pancakes down into the custard. Leave it to sit for a few minutes if you have time.
Sprinkle a little brown sugar on top, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the custard has set, and the top of the dish is slightly browned and crispy. I also sprinkled mine with a little icing sugar (powdered sugar) before serving, just to make it look pretty!
Calories: 381kcal | Carbohydrates: 45.1g | Protein: 16.3g | Fat: 15.4g | Saturated Fat: 4.4g | Cholesterol: 191mg | Sodium: 549mg | Potassium: 306mg | Fiber: 0.9g | Sugar: 13.1g | Calcium: 260mg | Iron: 2.9mg