Ingredients
1 egg, separated
1 egg white
1/2 cup yogurt
3 tablespoons flour
1/4 teaspoon vanilla extract
1 teaspoon sugar
Pinch of salt
1/2 teaspoon butter
1/4 cup pomegranate seeds (or other fruit)
maple syrup
Directions
Separate one egg. Combine yolk in a small bowl with the yogurt, flour and vanilla extract. Stir well with a fork.
Separate the second egg. In a larger bowl, beat the two egg whites, sugar, and salt until they are fluffy and hold a soft peak.
Scrape about a third of the egg whites into the yolk-yogurt mixture and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
Top with pomegranate seeds and a thin slice of butter. Serve with syrup.
Recipe provided by Big Girls, Small Kitchen
1 egg, separated
1 egg white
1/2 cup yogurt
3 tablespoons flour
1/4 teaspoon vanilla extract
1 teaspoon sugar
Pinch of salt
1/2 teaspoon butter
1/4 cup pomegranate seeds (or other fruit)
maple syrup
Directions
Separate one egg. Combine yolk in a small bowl with the yogurt, flour and vanilla extract. Stir well with a fork.
Separate the second egg. In a larger bowl, beat the two egg whites, sugar, and salt until they are fluffy and hold a soft peak.
Scrape about a third of the egg whites into the yolk-yogurt mixture and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
Top with pomegranate seeds and a thin slice of butter. Serve with syrup.
Recipe provided by Big Girls, Small Kitchen
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