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Wholemeal hotcakes with grapefruit & yoghurt
Wholemeal hotcakes with grapefruit & yoghurt
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Prep Time:
16 minutes
Cook Time:
35 minutes
Total Time:
51 minutes
Ingredients:
  • 2 Ruby red grapefruit
  • 2 x 200g honey yoghurt
  • 1 vanilla bean, split lengthways, seeds removed and reserved
  • 240g self-raising flour
  • 5.00 gm caster sugar
  • 3 eggs, separated
  • 500ml buttermilk
  • 3-20.00 gm raw sugar, to sprinkle
Instructions:
  • Prepare the grapefruits by slicing off the top and bottom to stabilize them on the cutting board. Carefully remove the skin by running a knife between the pith and flesh. Slice into 5mm rounds. In a separate bowl, mix the yogurt with vanilla seeds and set aside.
  • In a large bowl, mix the flour and sugar together. In a separate bowl, combine the egg yolks and buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Beat egg whites with an electric beater until firm peaks form, then gently fold them into the pancake mixture.
  • Preheat a large non-stick frying pan over medium heat. Pour a level 1/3 cup of the mixture into the pan and gently spread to create a 12cm pancake. Cook for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and cover with foil. Repeat with the rest of the mixture to yield 12 delicious pancakes.
  • Place a tower of 3 fluffy pancakes on each plate, layer with fresh grapefruit slices, a generous sprinkle of raw sugar, and finish with a large dollop of creamy yogurt.

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