Orange and Yoghurt Pancakes

By sarah_carroll

Ingredients

• Mixed berry compote:
• 2 oranges, plus segments to serve
• 5 eggs, separated
• 3/4 c caster sugar, plus 2 extra to serve
• 200 g thick Greek-style yoghurt, plus extra to serve
• 1 1/3 c AP, sifted
• 20 g unsalted butter, melted
• honey, to serve
• 250 g frozen mixed berries
• 1/2 c caster sugar
• squeeze of lemon juice
• 2 t shredded mint

Details

Servings 5

Preparation

Step 1

For the compote, place berries, sugar and lemon juice in a pan over low heat. cook for 10 minutes, stirring, until thickened and berries just start to break down. Stir in mint and cool completely.

Meanwhile, finely grate zest of 1 orange then pare and thily slice rind of remaining orange. Set aside. Juice both oranges. Meausre out 200ml juice and set aside.

Beat yolks in a bowl with grated zest and 3/4c sugar until combined. Fold in juice and youghurt until combined.
Place four in a bowl and make a well. Gradually whisk in egg yolk mixture until you have a thick batter. Set aside.
In a separate bowl, beat eggwhites using electric beaters until soft peaks form. Add 2 t sugar then continue to beat to stiff peaks. Gently fold one third of the eggwhite into the batter to loosen, then fold in remaining eggwhite, keeping as much air in the mixture as possible. Will keep 1-2 hours.

Heat a large non stick pan over medium heat and brush with melted butter. Working in batches of 2-3, add 1/4c batter to the pan for each pancake and cook for 1-2 minutes each side until browned and cooked through. Keep warm while yhou make the remaining pancakes.
Serve the pancakes with extra yoghurt, honey, orange segments and rind, and mixed berry compote.