Pancakes with Summer Yoghurt

Pancakes with Summer Yoghurt


1 egg
1 cup of white flour
1 tea-spoon of baking powder
1 cup of milk
1 pinch of sea salt

Summer Yoghurt
1 banana
1 ring of pineapple
4 leaves of chopped mint
4 good table spoons of greek yoghurt

Making Pancakes with Summer Yoghurt

Whisk the egg in a bowl and add the other ingredients. Use an ordinary cup, no need for fancy measurements here. Just make sure you use the same one for milk and flour. Make the summer yoghurt before you start frying the pancakes. Mash the banana in a bowl, a fork does the trick. Chop the pineapple and mint and add to the bowl and scoop over yoghurt. Mix well and its ready to serve. Heat up a frying pan to steady heat, not to hot, then they might burn. Add about a tea-spoon of butter each time you fry the pancakes, depending on how big your frying pan is, you add two-tree ladles. Remember to put butter in the pan each time you fry new pancakes, lay aside on a plate, covered with a cloth or another plate.

Inspired by Jamie Oliver

One thought on “Pancakes with Summer Yoghurt

  1. Pingback: Norwegian “lapper”, Buttermilk Pancakes | Cooking in Jordbrovej

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