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🍰 Fluffy Pancakes with Fresh Oranges and Yogurt Cream

361 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 150 ml Milk (3.5 % fat)
• 30 g Honey (2 tbsp)
• 150 g Spelt wholemeal flour
• 0.5 tsp Baking powder
• 1 Orange
• 1 Blood orange
• 150 g small pomegranate (1 small pomegranate)
• 2 tbsp Rapeseed oil
• 200 g Greek yogurt
• 1 pinch Cinnamon

Instructions

1. 1. Whisk the eggs in a large bowl with the milk and one tablespoon of honey until well combined.
2. 2. Add the flour and baking powder to the egg-milk mixture.
3. 3. Stir everything until you have a smooth, lump-free batter.
4. 4. Peel the oranges and slice them into thick rounds.
5. 5. Cut the pomegranate in half and carefully remove the seeds from the fruit.
6. 6. Heat one teaspoon of oil in a frying pan.
7. 7. Place a small dollop of batter into the hot pan.
8. 8. Fry the pancake over medium heat for about three to four minutes until the bottom is golden brown.
9. 9. Flip the pancake and fry the other side for another three to four minutes until golden brown.
10. 10. Repeat this process with the remaining batter until you have baked a total of eight to twelve small pancakes.
11. 11. Whisk the Greek yogurt in a separate bowl with the remaining honey and a pinch of cinnamon until the mixture is smooth.
12. 12. Place the pancakes on plates.
13. 13. Top the pancakes with the orange slices and pomegranate seeds.
14. 14. Drizzle the yogurt-cinnamon cream over the top and serve the dish immediately.

Nutrition per serving

• kcal: 361
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 48 g