Summer Pineapple Pancakes with Yoghurt Lemon Balm Dip
We have a perfect stack of pancakes to celebrate the start of summer!
Who lives in a pineapple under the sea? Yeah, Spongebob does... And who has fruity pineapple pancakes on their plate? We do! And so will you. June is right around the corner and it is getting warmer every day, so we prepared a fun and fresh recipe for our lovely readers. Not only do these flapjacks contain real fruit flesh, but they are also stacked in the shape of a pineapple! In combination with a light yogurt-lemon-balm-dip this is a perfect recipe that throws the summer feeling right onto your taste buds!
For the dip:
1 small bowl
1 teaspoon
150g plain yoghurt (low fat if you think you need it [ Spoiler: you don’t ] )
1-2 teaspoons of honey
2-3 lemon balm leaves (that's like fancy mint)
This one is really easy: mix 150g of yoghurt with honey and add some finely chopped lemon balm and whisk it quick. Done.
For the pancakes:
1 big bowl
3 small bowls
1 sifter
1 non-stick pan
a hand held blender
300g flour
1 teaspoon baking soda
1 teaspoon baking powder
80g sugar
approx. 100g pineapple
100ml milk
1 teaspoon white vinegar
3 eggs
50g oil
- The attentive reader of ours might have noticed that we mostly use buttermilk in our recipes. This time we’d like to present you a way to substitute buttermilk by making regular milk sour in minutes! Everything you need to do is to add one teaspoon of regular white vinegar to 100ml of milk and let it sit for 5 minutes. Trust us, this this make the pancakes fluffier and softer than a puppy.
- While the milk is busy getting sour, get a small bowl and combine all the dry ingredients (300g flour, 1 teaspoon of each baking soda and baking powder, 80g of sugar) and set aside.
- Lets start chopping up the pineapple! Try to cut off the pineapple's top straight and save it for later. Peel the pineapple and chop up approx. 100g of raw pineapple and blend the hell out of it! Go for a creamy pineapple purée. Clearly, one pineapple is bigger than only 100 grams - but if you can’t handle so much pineapple in one session just freeze it in a tin and use the remaining flesh for the daily breakfast-smoothie or whatever.
- Take a sifter, place an empty small bowl underneath it and strain the fruit flesh until you got all the liquid out. There is no need to throw the juice away! Either you drink it, serve it with your pancakes or add some of it to the yogurt-lemon-balm-dip.
- In the next step you’re going to separate the eggs: grab the big bowl and throw in the egg white of 3 eggs with the strained pineapple purée and the sour milk. Collect the yolk in a separate bowl, add 50g of oil, whisk until combined and add it to the egg-pineapple-mixture. Blend again.
- If everything is properly stirred you can put the dry ingredients into the batter and stir lightly. Let the finished batter rest in the fridge for roundabout 20 minutes.
- When the batter is ready, get your hands on a non-stick-pan and heat it up. Again, if you’re going for a stack of pine-cakes that not only tastes but also looks like pineapple we recommend you to fry a couple of smaller and larger pancakes in order to pile them up in a pineapple-y shape.
- Spread some yogurt dip in between the layers and carefully put the pineapple green on top. You’re officially ready for summer! (Extra tip - if you are planning to keep the stack in this shape for a while because you have guests coming over for brunch or breakfast and you want them to admire your awesome pineapple pancake, a straw or a long wooden pick will hold everything together.)
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Good reading thiis post
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