Apple and Blueberry Pancakes

1 1/2 cups self-raising flour

2 tablespoons caster sugar

2 eggs, lightly beaten

1 cup milk

1/2 cup Angas Park Dried Apples, chopped

3/4 cup fresh or frozen blueberries

butter, for frying

Combine flour and sugar in a mixing bowl. Make a well in the centre then whisk in eggs and milk to form a batter.
Stir through apple and blueberries.
Heat a small amount of butter in a large non-stick frying pan. Drop batter in to form pancakes approximately 10cm in diameter. Cook over medium-high heat until bubbles appear. Flip and cook on other side for 30 seconds. Repeat with remaining mixture.
Serve warm with extra berries and yoghurt.