Yogurt Pancakes


Ingredients: (Yogurt Pancakes)

1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup plain fat free Greek yogurt
2 large eggs
1 cup Evaporated Fat Free Milk
Nonstick cooking spray

Directions: (Yogurt Pancakes)

Whisk flour, sugar, baking powder and baking soda in a large bowl. Stir in yogurt, eggs and evaporated milk until combined.
Spray a large skillet with nonstick cooking spray; heat over medium heat. Pour ¼ cup batter into hot skillet for each pancake. Cook for about 3 minutes or until bubbles begin to pop; flip and cook for an additional 3 minutes or until golden brown.

Rhubarb compote with vanilla crème fraîche & pancakes



Ingredients: (Rhubarb compote with vanilla crème fraîche & pancakes)

450g rhubarb, cut into 4cm pieces
85g caster sugar
3 tbsp honey
finely grated zest and juice 1 lemon
2 vanilla pods
pieces stem ginger, cut into thin shards

For the vanilla creme fraiche

1 tsp icing sugar
200ml crème fraîche

For the pancakes

pancake – see ‘Goes well with’ below

Directions: (Rhubarb compote with vanilla crème fraîche & pancakes)

  1. Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
  2. Serve with our easiest ever pancakes. For recipe see ‘Goes well with’ above.

American-style pineapple & banana pancakes



Ingredients: (American-style pineapple & banana pancakes)

100g/4oz fresh or drained canned pineapple
1 banana, sliced
100g self-raising flour
1 tsp baking powder
1 tsp cinnamon
3 tbsp light muscovado sugar
1 egg
100ml milk
sunflower oil, for frying
Greek yogurt and maple syrup, to serve

Directions: (American-style pineapple & banana pancakes)

  1. Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
  2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
  3. Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
  4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over

Recipe for Russian pancakes

Ingredients:(Recipe for Russian pancakes)

300 g (=2,5 cups) wheat flour
500 ml (=2 cups) milk (warm)
25 g (=1 oz) yeast
25 g (=1 oz) butter
100 ml (=1/2 cup) cream
2 eggs
2 tsp sugar
1 tsp salt
frying oil

Directions:(Recipe for Russian pancakes)

Traditionally the dough for bliny should be made 5-6 hours before cooking. The real dough for bliny should consist of equal parts of flour and liquid. “Liquid” is not only milk, but also butter, eggs, cream and yeast. It is also important to make sure that:

  1. the yeast is very fresh (and do not take too much yeast!)
  2. the dough is very smooth and there are no lumps
  3. beaten egg whites are poured into the cream (and not vice versa!). This makes the pancakes especially tender.

Green Onion Pancakes

Ingredients:(Green Onion Pancakes)

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onion (, white and green parts)
2 tablespoons peanut oil or 2 tablespoons vegetable oil
soy sauce, to taste

Directions:(Green Onion Pancakes)

Beat the egg and sesame oil together.
Brush one side of one egg roll wrapper with the egg mixture.
Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
Repeat for other 3 pancakes.
Heat 1 tbsp oil on medium high heat.
Fry each side of each pancake for about 2 minutes til golden brown.
Add more heat as necessary
Cut each into 6 pieces.
Can serve with soy sauce.

Pancakes filled with walnuts and cream (katayef)

 Ingredients:(Pancakes filled with walnuts and cream (katayef))

300 g(2 cups) self-raising flour
½ cup fine semolina (see Note)
55 g(¼ cup) white sugar
1 tsp dried yeast
1 tsp baking powder
¼ tsp salt
60 gun salted butter
¼ cup pistachios, chopped
[Cream filling]
185 ml(¾ cups) milk
125 ml(½ cup) thickened cream
1½ tbsp corn flour
1½ tbsp plain flour
1½ tbsp caster sugar
[Walnut filling]
150 g walnuts, finely chopped
55 g (¼ cup) caster sugar
2-3 tsp rosewater (see Note)
220 g(2 cups) white sugar
1 tbsp lemon juice
2 tsp rosewater (see Note)

Directions:(Pancakes filled with walnuts and cream (katayef))

For the pancakes, place the flour, semolina, sugar, yeast, baking powder, salt and 435 ml (1¾ cups) warm water in a large bowl and whisk until smooth. Cover with plastic wrap and set aside for 2 hours at room temperature until mixture is aerated and bubbly.
Meanwhile, for the syrup, combine the sugar and 250 ml (1 cup) water in a saucepan and bring to the boil. Add the lemon juice, reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the rosewater. Set aside to cool and refrigerate until ready to use.
For the cream filling, combine all the ingredients in a saucepan and whisk to combine. Place over medium heat and cook, whisking constantly, for 2–3 minutes until thickened. Transfer to a bowl and refrigerate until chilled.
For the walnut filling place all the ingredients in a bowl and mix until combined, set aside.
Add 60 ml (¼ cup) water to the pancake batter and mix until incorporated. Heat a non-stick, heavy-based frying pan over medium heat and grease lightly with butter. Pour 2 tablespoons of batter into the pan and cook for 2 minutes until the top is just dry (do not turn). Remove from the pan and allow to cool for 2 minutes. Place 1 teaspoon of either filling in the center of the pancake and fold in half then press the edges together to seal. Repeat with remaining butter, pancakes and filling.
To serve, arrange the pancakes on a serving platter, drizzle with syrup and top with pistachios.