· 80 gm flour
· 4 egg whites
egg yolks. Continue beating while adding yogurt.
2. Add flour and mix well.
egg whites, while gradually adding sugar. Beat until egg whites hold their shape.
some egg yolk mixture into whites and then fold remaining mixture in.
neutral oil to coat a grill.
6. Cook pancakes on one side and when fluffed and brown on bottom, flip and
cook remaining side.
7. Should be served hot, laid over the top of each dessert already plated
with a cold rhubarb compote, or rhubarb and strawberries, or strawberry and mango fruit or any other appropriate fruit or
berry in season.
8. Sprinkle with dusted confectioner's sugar.