· 3 egg yolks
· 80 gm flour
· 130 gm yogurt
· 4 egg whites
· 50 gm sugar
1. Beat egg yolks.
Continue beating while adding yogurt.
2. Add flour and mix well.
3. Beat egg whites,
while gradually adding sugar. Beat until egg whites hold their shape.
4. Fold some egg
yolk mixture into whites and then fold remaining mixture in.
5. Use 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.