Curried yoghurt Pancakes Recipe

Mountain High Yoghurt's Green Initiative


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Curried Pancakes with Vanilla Lime Sauce

Savory with a touch of sweet, these are a refreshing change from traditional pancakes.

Pancakes:

2 large eggs, beaten
1 tablespoon canola oil
1 cup Plain Mountain High Yoghurt
¼ cup water
3 green onions, finely chopped (white and green parts)
1 tablespoon minced fresh parsley
1 cup all-purpose flour
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons curry powder

Vanilla Lime Sauce:

1 tablespoon lime zest (zest of 1 lime)
½ cup Plain Mountain High Yoghurt
½ cup Vanilla Mountain High Yoghurt
1 teaspoon grated fresh ginger

In a large glass or ceramic bowl, combine eggs, oil, yoghurt, water, green onions, and parsley. Mix well.

In a medium bowl, mix together flour, baking powder, baking soda, salt, and curry powder. Whisk flour mixture into egg mixture. Drop 1 tablespoon of batter onto an electric nonstick griddle heated to 350ºF. Flip pancakes when the bubbles surface and pop. When lightly browned on both sides, remove from heat and serve immediately with Vanilla Lime Sauce.

To make the sauce: In a small glass or ceramic bowl, combine all sauce ingredients. Mix well.

Makes about 8 servings (28 pancakes).

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