Yoghurt Cakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 1 tablespoon sugar
- 100 ml mineral water
- 150 g natural yourt, low in fat
- 100 g spelled flour
- 100 g oatmeal
- 1 pinch (s) salt
- oil
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat with the sugar until frothy. Add the mineral water and yoghurt, stir in the flour and oat flakes. Let the dough stand for a few minutes.
- During this time, preheat the oven to 50 °, beat the egg white with a pinch of salt until stiff and fold into the dough.
- Heat oil in a large pan. Put the dough for 3 palm-sized cakes in the pan and bake golden yellow on both sides over medium heat.
- Place in the oven to keep warm and prepare the rest of the dough in the same way.
- Sprinkle with powdered sugar and serve.
- Makes about 12-15 cakes.
- We also eat fresh seasonal fruits or cherries from the glass. A super light, complete meal in summer.
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