YOGURT PANCAKES · 3 egg yolks · 80
gm flour · 130 gm yogurt · 4 egg whites · 50
gm sugar 1. Beat
egg yolks. Continue beating while adding yogurt.
2. Add flour and mix well. 3. Beat
egg whites, while gradually adding sugar. Beat until egg whites hold their shape. 4. Fold
some egg yolk mixture into whites and then fold remaining mixture in. 5. Use
neutral oil to coat a grill. 6. Cook pancakes on one side and when fluffed and brown on bottom, flip and
cook remaining side. 7. Should be served hot, laid over the top of each dessert already plated
with a cold rhubarb compote, or rhubarb and strawberries, or strawberry and mango fruit or any other appropriate fruit or
berry in season. 8. Sprinkle with dusted confectioner's sugar. | 
