Yoghurt and Honey Pancakes with Citrus Fruit is a traditional British recipe for a classic breakfast of panckes made lighter with beaten egg whites served with citrus fruit and citrusy yoghurt with honey. The full recipe is presented here and I hope you enjoy this classic British version of: Yoghurt and Honey Pancakes with Citrus Fruit.
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Yogurt and honey is a classic Greek breakfast called Yiaourti me méli. Here we've added them to pancakes to take them to the next level, topped with colourful citrus fruit for a satisfying and refreshing breakfast recipe
Slice the skin and pith from the oranges and grapefruit with a serrated knife, closely following the curve of the fruit. Slice each fruit into 1cm rounds and set aside.
Stir half the orange zest into 150g yoghurt and set aside in the fridge.
Preheat the oven to 110°C (90°C fan/230°F/gas mark ¼). In a clean mixing bowl, beat the egg whites with a pinch of salt using an electric whisk for about 1 min until soft peaks form. In a second bowl, whisk the egg yolks, milk, lemon zest, remaining orange zest, 2 tbsp honey and remaining 150g yoghurt. Whisk in the flour and ¾ tsp cinnamon. With a large metal spoon, fold in the egg whites to make a thick, airy batter.
Heat a large, nonstick frying pan over a medium heat. Melt ⅓ of the butter and, when foaming, drop in 1 slightly heaped tbsp batter per pancake, cooking 3-4 per batch and spacing them apart in the pan. Cook for 2-3 mins each side until puffy and golden, reducing the heat if they colour too quickly. Transfer to a plate and keep warm in the oven while you make the remaining pancakes, adding more butter to the pan as needed. The batter should make 12 pancakes.
Serve 3 pancakes per person, with spoonfuls of the orange yogurt, the sliced citrus and remaining honey drizzled over. Dust each serving with a little of the remaining ¾ tsp ground cinnamon and sprinkle over chopped walnuts, if you like.
