So you know how it is, I’m back from being in Sweden with my children for the last few days and it’s a lazy Tuesday morning. I am bumming around Facebook taking a look at what peeps have been up to and come across an image that stops me in my tracks.
No not the one below, though it is cool – the pancakes uptop!
She tells me… I never measure anything, but here goes:
Will make four hearty pancakes
Rebecca’s pancake creation.
2 cups Greek yoghurt
1 1/4 cup SR flour (may need a touch more depending on size of eggs)
1/4 cup sliced kalamata olives
Pinch of salt
1/2 cup grated vintage cheddar
Whisk eggs quickly, then add yoghurt and whisk again. Add flour and salt, then whisk again. You should end up with a thick cake batter — add a touch more flour if too runny or some milk if too stiff. Mix through olives.
Heat pan and pop some butter in. When butter is foaming it is the right temp. Add two scoops of batter and reduce heat. When pancakes begin to bubble they are ready to flip. Sprinkle the cheese on to the batter side before flipping. Cook on other side for about one minute. Serve with the sour cream and mushrooms on top.
To put on top of pancakes:
Sliced mushrooms, sautéed in butter
Sour cream mixed with chopped spring onions
Don’t they look absolutely yummy!
That’s it – if you try these yummy looking pancakes do let us know 😉