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Fluffy breakfast pancakes with honey glazed apples, nuts and Greek yogurt


  • 150g plain flour (Lamb Brand)
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • 150ml milk
  • 1 egg
  • 2 tbsp olive oil (Borges)
  • 1 tbsp butter
  • 2 apples peeled, cored and cut into wedges
  • 2 tbsp honey
  • Cinnamon powder
  • Mixed roasted nuts
  • Greek yogurt (Mevgal)
  • Zest and juice of an orange
  • Extra butter for cooking


Sift the flour, baking powder and the salt in a mixing bowl and mix in the sugar. Break the egg in a separate jug and whisk with the milk and olive oil. Whisk the liquids into the dry ingredients until smooth and there are no lumps. Allow the mixture to rest for a couple of minutes. To cook the pancakes, heat a non-stick frying pan over medium heat, add a knob of butter. Pour in a ladle full of the batter and wait until it starts to bubble. Flip the pancakes and cook for a further minute. Caramelized apples, pour the honey in a pan and allow to darken slightly, toss in the apple wedges and stew for a few minutes. In a separate clean bowl whisk the yogurt with the nuts, cinnamon, orange zest and juice. To serve, serve Stacks of warm pancakes with warm caramelized apples and top up with the yogurt.

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