RASPBERRY LEMON YOGURT PANCAKE
- Preparation Time:10 minutes
- Cooking Time:20 minutes
- Serves:4 people
Ingredients
¾ cup Nanak Dahi
¾ cup milk
1 tablespoon of sugar
1 teaspoon Vanilla Extract
Zest of 1 lemon
1 tablespoon lemon juice
¼ cup raspberries, lightly crushed
1 cup All-purpose Flour
1 teaspoon Baking Powder
½ teaspoon soda
½ teaspoon salt
3–4 tablespoons of neutral oil for cooking.
Berries for garnish
Method To Prepare:
In a large bowl, add Nanak dahi, milk, sugar, vanilla extract, lemon zest, and lemon juice. Whisk until everything is combined.
Sift in all the dry ingredients: flour, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until a thick pancake batter forms.
Add in a handful of raspberries and mash them lightly as you stir.
Warm the appe pan over medium heat and oil the surface generously.
Scoop 1 tablespoon of batter and pour into the one appe pan, repeat till the appe pan is filled with pancake batter. Cover and cook for a few minutes.
Using a spatula, gently scoop the pancake from the appe pan and flip it. Let it cook for a couple more minutes until the bottom of the pancake is brown.
Plate the pancakes, top with berries and powdered sugar. Serve hot with a side of maple syrup.
