Spelt yogurt pancakes
gg yogurt (3.5% fat)
Ingredients · Servings 4
- 30 g Butter
- 150 g spelt flour
- 0.3 Tl Natron
- 1 Msp. Hirschhornsalz
- 200 g Yogurt
- 100 ml milk
- 2 Bio-No
- 70 g sugar
- 4 tablespoons clarified butter
Method · 30 min
- Melt the butter in a saucepan. Mix the flour, baking soda, and ammonium carbonate. Stir together the yogurt and milk. In a bowl, beat the eggs and sugar with an electric mixer for 5–6 minutes until creamy and thick. Gently fold in the flour mixture, then the yogurt mixture. Stir in the cooled butter.
- Heat 1 tablespoon of clarified butter in a large non-stick frying pan. Using a tablespoon, add 4 portions of batter to the pan. Cook over medium heat for 1–2 minutes until golden brown. Turn and cook for another 2 minutes. Keep the pancakes warm in a preheated oven at 100°C (Gas Mark 1, 80°C fan-assisted).
- Wipe the pan clean. Bake the remaining batter in the remaining clarified butter as above, making a total of 16 pancakes. Serve with maple syrup or jam, if desired.
Bio-Owner (Class M)
