Yoghurt Pancakes with Truffle Honey
Brunch enthusiasts, get ready for a culinary treat! Today, we’re embracing the art of gourmet cooking with a simple yet sophisticated recipe inspired by Chef Ben Ing from Alberta’s Kitchen and Store in Busselton. We’re making Yogurt Pancakes, a dish that’s not just delicious but also a feast for the senses, especially when drizzled with the luxurious Truffle Hill Truffle Honey.
Serves
4-6
Ingredients
- 4 large eggs, separated
- 500 mL hung yogurt (or Greek yogurt)
- 2 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- Butter, for cooking
- Truffle Hill Truffle Honey, for serving
- Whipped cream, for garnish (optional)
Method
- Prepare the Batter: Begin by mixing the egg yolks with the hung yogurt until they’re well combined. Mix the flour, baking powder, and a pinch of salt in a separate bowl. Gently fold this dry mixture into the yogurt mixture. It’s important to keep some lumps in the batter to maintain texture.
- Whip the Egg Whites: Whip the egg whites in another bowl until they form stiff peaks. This step is crucial for adding lightness and airiness to your pancakes. Carefully fold the whipped whites into the batter, ensuring not to deflate them.
- Cook the Pancakes: Heat a skillet or griddle over medium heat and add a bit of butter. Pour in the batter to form pancakes and cook until you see bubbles forming on the surface. Then, flip them over and cook until they’re golden brown on both sides.
- Serve with a Gourmet Touch: Serve these fluffy pancakes hot from the skillet. The pièce de résistance is a generous drizzle of truffle honey over the top, adding a unique and luxurious flavour. Extravagantly garnish with whipped cream if you prefer.
