In a blender, combine eggs, yoghurt, and milk. Add flour, salt, sugar, vanilla, and the 1 tablespoon of oil. Blend again until smooth.

Heat a 10" nonstick skillet over medium heat. Brush skillet with a small amount of oil, then pour 1/4 cup of batter into the skillet and allow it to spread to form a large pancake (tilt pan, if needed, to swirl batter evenly around pan). Cook over medium heat until bubbles on surface finish popping and bottom of pancake is spotted medium brown, about 2 to 3 minutes. Flip pancake with a long flexible spatula and finish cooking on other side, about 2 minutes. Transfer pancake to a warm platter and store in oven to keep warm. Cook rest of batter the same way, to make 12 pancakes. While pancakes are cooking, place preserves in a microwave-safe bowl and heat in microwave just until melted and warm.

Lay each pancake on a flat surface, place about 2 tablespoons of vanilla yoghurt cheese down the middle and roll it up. To serve, place two pancakes on a plate. Drizzle each pair of pancakes with melted preserves. Sprinkle with powdered sugar. Garnish with fresh fruit pieces, if desired.

Makes 6 servings of 2 pancakes each.

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 

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