Cinnamon Spiced Yogurt Pancakes With Orchard Fruit Compote

09 February 2010

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Indulge yourself this Pancake Day with this deliciously fruity pancake. These ones are beautifully light and spiced with vanilla and cinnamon. 

Accompanied with wintery warm mixed berry compote, this is the perfect way to celebrate.

2 eggs, separated

450g (1lb) Yeo Valley Organic Fat Free Vanilla Yogurt
Few drops of vanilla extract
100g (4oz) self raising wholemeal flour
100g (4oz) plain flour
2tsp baking powder
1tsp ground cinnamon
1tbsp caster sugar
Olive oil for greasing

Mixed Berry Compote

1 pot of Yeo Valley Orchard Fruit compote

250g (8½oz) mixed berries - fresh or frozen.

Method

* To make the fruity topping simply place the berries and compote in a small pan and gently simmer for 5-10 minutes until the berries soften. This can be served hot or cold with the pancakes.
   
* To make the pancakes, mix together the egg yolks, yogurt and vanilla extract in a small bowl.
   
* Sift the flours, baking powder, cinnamon and sugar into a bowl.  Mix in the yogurt mixture to form a batter.
   
* Beat the egg whites until stiff.  Fold into the batter gently.
   
* Heat a little oil in a frying pan and add spoonfuls of the batter.  Cook in batches for 2-3 minutes on each side until golden brown. Serve warm with the compote

Variations: Why not try Blueberry pancakes? Add a few fresh blueberries to the pancake mixture with the egg whites to make an even fruiter variety!

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