Yogurt Pancakes with Oranges
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium orange (s)
- 2 teaspoons honey
- 1 pinch (s) ginger powder
- 4 teaspoons butter, clarified or clarified butter
- 20 g wheat flour, whole rain
- 30 g flour or 60 flour, then no whole wheat flour
- 1 pinch (s) salt
- 1 pinch (s) baking powder
- 2 teaspoons sugar
- 0.25 ¼ lemon (s), untreated, remove the zest it
- 100 g yourt
- 2 egg (s)
- some mint leaves
- 2 scoops ice cream (walnut ice cream)
Print Recipe
Pin Recipe Instructions
- Peel the oranges, also remove the whites. Cut the pulp into narrow segments over a bowl. Bring the drained juice to the boil in a small saucepan with the honey and the ginger powder, allow to cool.
- Melt the clarified butter or clarified butter and allow to cool. Mix the flour with the salt, baking powder, sugar and lemon zest. Stir in the yogurt. Beat the eggs well with the hand mixer and add 1 teaspoon butter or clarified butter to the dough.
- Brush a heavy or coated pan with 1/2 teaspoon of clarified butter or clarified butter. The fat will heat up well, but do not allow it to smoke. Pour 1 portion of the batter into the pan and spread it apart (about 15 cm in diameter).
- Bake the pancake, loosening and shaking, on each side on medium heat for about 3 minutes, turning once with the spatula. Wrap in a cloth and keep warm and bake 5 more pancakes.
- Wash the mint leaves and pat dry. Place the pancakes on preheated plates, cover with some of the orange wedges and drizzle with a little orange sauce. Fold the pancakes together twice (first half of the pancake and then half of it again) or roll them up. Garnish with the remaining orange wedges, mint leaves and the ice cream. Serve with the rest of the orange sauce.
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