Cheddar Pancakes with Seasoned Yogurt
Ingredients
- Ingredients
- 150 grams Pastry flour
- 1 tsp Baking powder
- Sea salt
- 250 milliliters milk
- 2 eggs
- 400 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 5 Tbsps Canola oil
- 1 tsp Red pepper flakes
- 200 grams Waterblommetjies (canned)
- 100 grams grated Cheddar cheese
- 2 Tbsps freshly chopped parsley
Preparation steps
In a bowl, mix the flour with the baking powder and a pinch of salt. Stir in the milk until a thick batter is formed. Add the eggs and stir. Cover and let stand 20 minutes.
In a bowl, stir together the yogurt, lemon juice, 2 tablespoons of oil and the red pepper flakes and season with salt.
Drain the flowers and cut into small pieces. Fold into the batter along with the Cheddar cheese.
Heat a little of the oil in a skillet and drop the batter by tablespoonfuls into the pan. Cook until golden brown, 1-2 minutes, turn and cook about 1 minute. Repeat until all the batter is used up. If desired, keep warm in an 80°C (approximately 175°F) oven.
Arrange the pancakes on plates and sprinkle with a little salt and parsley. Serve with the seasoned yogurt.
