Step by Step Instructions
- Step 1: Prepare the pancakes. Place the flour, the baking powder, the salt, the sugar, the cloves and the oats in a bowl. Put the yoghurt, the eggs and the currants in another bowl and mix well until the mixture turns into a smooth custard. Pour the egg-yoghurt mixture into the bowl with the flour and start mixing, while gradually adding water, until you get the desired result, which is a firm batter.
- Step 2: Heat the oil in a frying pan and add spoonfuls of the batter into it. Fry the pancakes for 3-4 minutes on each side. Remove the pancakes and place them on paper napkins to drain.
- Step 3: Prepare the quince jam. Place the jam in a small saucepan and add 2-3 tbsp of water. Heat the jam for 5 minutes until it becomes runny.
- Step 4: Arrange the pancakes on a platter, drizzle with the thinned out jam, sprinkle with the almonds, and serve.
Ingredient List
- 250g strained yoghurt
- 150g all-purpose flour
- 1 tsp baking powder
- 100g oats (coarsely ground)
- 2 eggs
- 2tbsp sugar
- 1/2tsp salt
- 1/2tsp ground cloves
- 100g currants - soaked in liqueur
- 200g water (approx.)
- 300g quince jam
- 100g blanched almonds (roasted and coarsely cut up, using your hands)
- olive oil for the frying part