Did you know that pancakes have been around since prehistoric times? You might call them hotcakes, griddlecakes, flapjacks or drop scones. The most important factor however is not what you call them. It is what goes in to making the batter. My yoghurt pancakes are made with baking powder as the leavening agent and fried in oil on a hot crêpe pan.
I have had a gremlin in my blog. It has been stealing my words without me knowing. I started telling a story about the changes I have made to the laundry. The first was to do our linen every second week, 2 lots at a time. This meant getting a new set of linen for our bed. I have also bundled my washing in with Dave’s which makes for a full load. To accommodate the extra laundry, I bought a new washing line. The dogs bedding and couch covers are being washed only when needed. Luckily I have found new couch covers that match the old ones. And I bought Dave 10 new pairs of white socks. The white laundry is never a full load so I thought with the extra socks we could stretch the time between loads by 2 weeks.
Today’s inspiration ♥ Recipe For Yoghurt Pancakes ♥ can be found on Lavender and Lime Click To Tweet
Seeing I had added all these new pairs to his drawer Dave decided to toss out the old ones. He wears white socks to work and threw out 7 pairs. This meant a nett addition of only 3 pairs. And that was not really going to help the laundry situation. So, I bought another pack of 5. So far we are managing quite well with doing the white laundry less often. And we are saving a lot of water, which was the intention in the first place. Seeing as it was the tale of the laundry from the ricotta hotcakes that needed finishing, I decided to use that recipe as inspiration. I made these yogurt pancakes to go with some dried fruit compôte that I had made. Dave enjoyed them so much he came back for seconds.
Click on the links for conversions and notes.
- 215 g thick yoghurt
- 1 egg separated
- 80 g flour
- 2.5 mls baking powder
- 15 mls fructose
- 1.25 mls fine salt
- Oil for frying
- Place the yoghurt and egg yolk into a bowl and whisk to combine
- Sift the flour, baking powder, fructose and salt into the bowl
- Stir until thoroughly mixed in
- Whisk the egg white until stiff and fold into the mixture
- Heat a large non stick frying pan over a medium temperature and add a little bit of oil
- Pour 2 tablespoons of the mixture into the pan and create a rough circle
- Repeat until you have used all the mixture
- As soon as you see a bubble or two forming turn them over
- Leave to cook until nice and golden brown