Ukrainian Yoghurt Pancakes
Turn these delightful pancakes into doughnuts by deep frying them
Makes enough for: 10 pancakes
Ingredients
- 180 g thick yoghurts
- 105 g flour
- 2.5 mls bicarbonate of soda
- 1 egg, lightly beaten
- 1 pinch fine salt
- 60 mls canola oil
Method
- Preheat the oven to 150° Celsius
- Place the yoghurt, flour, bicarbonate of soda, egg and salt into a mixing bowl
- Whisk until the ingredients are combined (the batter will be thick and does not have to be smooth)
- Place the oil into a heavy bottomed frying pan and heat over a medium temperature
- When hot spoon 30 mls of the batter into the oil and fry until lightly golden
- Turn with a palette knife and fry until lightly golden
- Once done, drain, place onto a baking tray and then put the tray into the oven to keep warm while you continue making the pancakes
- Once they are all done serve as is, or with jam or syrup, or a topping of your choice *
Notes
* I had mine with fresh gooseberries, vanilla sugar and lemon for squeezing. Dave had his with gooseberry jam.