John Myers
Ingredients for 4 servings:
- 180 g flour
- 2 eggs
- 1 egg yolk
- 300 g natural yogurt
- 250 ml milk
- 4 tbsp syrup, Melado de Cana (Brazilian sugar cane syrup) OR: Honey
- Honey, maple syrup
- Oil (for frying)
- 1 pineapple (preferably fresh)
- e.g. cinnamon
- Sugar
- 1 can of whipped cream
- 3 tbsp powdered sugar
- possibly Nutella
- possibly jam
- possibly tropical fruit (mango, banana, papaya, etc.)
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes
Yogurt pancakes / pancakes from Brazil
Sift flour into a bowl. In a separate bowl, whisk together the milk, yogurt, eggs, and egg yolks and add to the flour. Whisk until a smooth, runny batter forms. Finally, stir in the sugar cane syrup and let everything stand for 30-60 minutes. In the meantime, peel the pineapple, cut it into thin slices, and scoop out the woody core. Sprinkle the pineapple slices with cinnamon and sugar and fry them gently on both sides in a pan with a little butter. Heat a little oil in a crepe pan and fry pancakes in batches the size of the pineapple rings. Stack three pancakes on a large plate, sandwiching two fried pineapple slices between each. Dust the pancake tower with powdered sugar and decorate with whipped cream and a piece of pineapple. This principle can be varied in many ways, using the classic pancake topping Nutella, jams, or thinly sliced tropical fruit such as bananas, mangoes, or papaya.
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