Pancakes with Greek Yogurt and Peaches
The recipe was published in “cook” in a large chain supermarket. Because it was about pancakes and combination of fruit, we all like it and I had to make it. Those who put this recipe, they made a big mistake in the amount of flour and needed fluids. Three eggs and 10.5 oz (300 g) flour gives the dough type of pasta or pasta … and 1.6 oz (50 ml) of milk, as it was written in the recipe, is not enough for the density of the dough for pancakes. That is why I added another 1.6 oz (50 ml) of milk and some amount of mineral water in order to get the appropriate dough.
They were excellent, only the dough looked like for the donuts. They can be eaten salty or sweet
Time of preparation: 1 hour, easy
Ingredients for 3 people:
10.5 oz (300 g) flour,
1 oz (30 g) butter,
3.3 oz (100 ml) milk,
1/2 teaspoon baking powder,
1 teaspoon granulated sugar,
1 / 2 teaspoon salt,
mineral water if necessary and 5.2 oz (150 g) thick Greek yogurt,
1-2 tablespoons honey,
Egg whisk lightly with a fork, add sugar, salt and butter milk, which was dissolved and cooled to room temperature. In all this, add the flour mixed with baking powder. Stir and pour slowly mineral water to get density which is denser than yogurt. Leave dough to rest for 30 minutes. Bake three pancakes in a hot pan that does not stick and that is lightly greased with butter, just before baking the first pancake. When the pancakes edge is baked, turn them and bake the other side for half a minute. Mix yogurt with honey in a unique mass.
Serving: Serve warm pancakes with cold cream of yogurt and sliced peaches. Who likes otherwise, can try with standard spreads . They are good by themselves, without attachments . Pancakes get an unusual pattern itself and look decorative. I do not know whether it is purposely or accidentally dropped. From this amount I’ve got 27 pancakes!