This May abounds with long weekends, and many of us can treat ourselves to a celebratory breakfast. We don't need to gulp down our porridge, standing with one leg in the bathroom and the second leg in the hall. We can wake up later, languorously prepare the morning yumminess and then celebrate breakfast with morning coffee. Very tempting, isn't it? I like it also.

In my home we usually prepare eggs for the weekend breakfast: scrambled eggs, soft-boiled eggs, fried eggs or omelettes. Sometimes we get fed up with eggs, and we prepare crepes or pancakes. Recently we made light yoghurt pancakes with bananas and blueberries. If you don't like hot blueberries, fry the pancakes without them and decorate the dish with raw blueberries. They will be excellent.

Ingredients (10 pancakes)
220g of natural yoghurt
1 small banana
7-9 tablespoons of wheat flour
1 tablespoon of potato flour
2 tablespoons of brown sugar
2 tablespoons of melted butter
half a teaspoon of baking powder
1 teaspoon of vanilla essence
125g of blueberries
caster sugar
oil for frying

Blend thoroughly the banana with the yoghurt, sugar, melted butter and vanilla essence. Add both of kinds of flour, baking powder and mix them in. Add the washed and blotted blueberries and stir thoroughly. Heat the oil in a pan, add the dough with a spoon and fry until the pancakes are golden. Sprinkle with the caster sugar before serving.

Enjoy your meal!

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