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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

Pancakes with yogurt and quince jam

  • Cooking
  • 6
A healthy, hearty breakfast. A crisp pancake crisp with a special flavour.
Product Qty
Corinthian black currant "Golden Black" 7.1oz
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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