Cinnamon Spiced Yogurt Pancakes with Mixed Berry Compote

June 13th, 2016

4INGREDIENTS ( serves 2 but to be scaled up as needed)

2 organic eggs, separated

450g (1lb) organic vanilla yogurt

Few drops of vanilla extract

100g (4oz) self-raising organic wholemeal flour

100g (4oz) organic plain flour

2tsp baking powder

1tsp ground cinnamon

1tbsp organic caster sugar

Olive oil for greasing

 

Mixed Berry Compote

1 pot of organic fruit compote

250g (8½oz) mixed organic berries – fresh or frozen.

 

To make the compote simply place the berries and compote in a small pan and gently simmer for 5-10 minutes until the berries soften.  This can be served hot or cold with the pancakes.

To make the pancakes, mix together the egg yolks, yogurt and vanilla extract in a small bowl.

Sift the flours, baking powder, cinnamon and sugar into a bowl.  Mix in the yogurt mixture to form a batter.

Beat the egg whites until stiff.  Fold into the batter gently.

Heat a little oil in a frying pan and add spoonfuls of the batter.  Cook in batches for 2-3 minutes on each side until golden brown. Serve warm with the compote

 

QUICK TIP: Prepare the batter the night before but don’t whisk up the egg whites until the morning.  You can also prepare the compote in advance and warm up as you are cooking the pancakes.

 

Variations:  Blueberry pancakes – add a few fresh blueberries to the pancake mixture with the egg whites.

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