Butter milk pancakes are usually the fluffiest pancakes you can ever taste... Crispy on the outside, fluffy on the inside and it melts in your mouth. Just that, topped with very simple whisked yogurt to take off the sweetness and balance the flavor and topped again with home made each compote that is made with hibiscus syrup and some crackers on top.
Your ingredients should have:
1 cup of low fat yogurt (for dressing)
A handful of crumbles crackers or digestive biscuits
For Hibiscus Peach Compote:
4 Peaches
2 Cloves
A handful dried hibiscus tea leafs soaked in 1 cup hot water
2 tsp sugar
For pancakes:
1 1/3 cups all purpose flower
1 tsp Baking Soda
1 tsp Baking Powder
2 Tbsp Sugar
Pinch of Salt
1 1/4 cups Butter Milk (Laban Rayeb)
2 tbsp Melted Unsalted Butter
2 Beaten Eggs
Vegetable Oil for Pan
Instructions:
-Heat a non stick pan for 1 minute and while on heat, whisk all dry ingredients together and whisk wet ingredients together separately then add them to the same pan then mix them all together. Don't over mix them even if the batter is a bit lumpy... the batter should be a bit thick, not runny like crepes and let the batter rest for 10 mins.
-While batter is resting, slice your peach and in a deep pan, bring all ingredients to a boil for 15 minutes
-Start pouring your pancake batter one scoop at a time on medium heat, cook for 3 minutes each side till it's bubbly. Repeat until the batch is over.
-Layer your pancakes, top with the yogurt, add the hibiscus peach compote and sprinkle the crackers on top for more texture!
No comments:
Post a Comment