rhamphotheca:

aicuisine: Lemon Vanilla Yoghurt Pancakes with Apricots and Nectarines

- For 2-4 people

• 3 large eggs
• 120g flour
• 1 table spoon baking powder
• 70ml milk
• 200ml yoghurt
• 1 tea spoon lemon zest
• 1 tea spoon vanilla
• 1 table spoon pearl sugar
• a pinch of salt
• 2 nectarines
• 1 apricot
• 1 apple
• 1 pear
• a handful raspberries
• butter or oil

Pancakes are currently a steady part of my week, mostly of sundays, in all kinds of variations. Sometimes I follow recipes, sometimes I just improvise. They are really easy to make and therefor probably the most eaten breakfat in the states. Eggs, flour, baking powder, milk and salt. Thats the base and its safe to say that its usually just a bit more milk than flour. With these pancakes I replaced half the milk with yoghurt what makes them a bit more sour and you can add sugar, because I like it sweet! Fruits do fit well, too. 

Start with mixing flour, sugar, lemon zest and vanilla. Part the egg yolks from the egg white and put them into different bowls. Add 70ml yoghurt & milk to the egg yolks and beat the egg white until fluffy. That makes your pancakes fluffier! Now mix dry parts with milk mixture and slowly add egg white. Cut fruits into small pieces and put apples and pears aside. Add raspberries, and 1/3 of apricot and nectarines to the yoghurt. Thats your sauce today! Now put some butter into a medium heated pan and add 2-3 table spoons dough to it. If you see bubbles on top add a few fruits and turn the pancake for another 1-2 minutes. Continue until your dough is gone and serve with sauce and the rest of fruits.

Enjoy!

(via simmerdown)