A nutritious pancake loading with the flavours and texture that every pancake fan craves for. This recipe can be used to create many fruit pancakes, such as strawberry, raspberry, black currant, or black berry.
These fruit pancakes are inspired by Christina Kim @ Deglaze Me
Rinse and drain the berries or currants. Whisk together the dinkel flour, baking powder and baking soda in a bowl. Add in whey, vanilla yogurt, yolks and vanilla extract. Stir until all the ingredients blended.
- Beat the egg whites until stiff and fold into the yolk batter until well incorporated. Leave the pancake batter in the fridge for an hour before using. Heat a small amount of butter in a frying pan until it almost starts to smoke.
- Scoop 2 -3 tablespoons of batter into the pan. Drop on a few of berries or currants and cook until it reaches a light golden brown colour, and the bubbles start to appear on the top surfaces of the pancakes , turn over. Cook until lightly browned. Repeat with remaining batter, brushing the pan with melted butter between batches. Drizzle the pancakes with sugar beet syrup and dust with icing sugar if desired. Serve immediately.