John Myers
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Dessert: Powidl Pancakes on Cinnamon Honey Yogurt
The perfect dessert: powidl pancakes on cinnamon honey yogurt recipe with a picture and simple step-by-step instructions.
for the pancakes
- 1 piece Egg from Hildegard
- 1 piece Egg yolks from the same
- 70 ml Milk
- 30 g Flour
- 1 pinch Salt
- 1 teaspoon Sugar
- 1 tablespoon Butter
- 3 tablespoon Powidl or plum jam
yogurt
- 125 g Yogurt 10% fat – the Greek
- 1 tablespoon Honey liquid
- 1 Teaspoon (level) Ground cinnamon
- 1 Teaspoon (level) Powdered sugar
- 1 Teaspoon (level) Almond brittle
- 1 Teaspoon (level) Lemon balm leaves
the pancakes
- Use egg, egg yolk, flour, sugar and salt to make a pancake batter that is not too thick.
- Melt the butter in a pan and pour in the batter.
- Bake until golden yellow on both sides, slide onto a board, brush with Powidl and roll up. let cool down.
yogurt
- Mix the yogurt with honey and cinnamon.
the finish
- Sprinkle the cooled pancakes with a little powdered sugar and cut into slices at an angle.
- Spread the cinnamon yoghurt on dessert plates, drape two to three slices of Powidl pancakes on each and garnish with lemon balm leaves and almond brittle.
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