Lattice pancakes with rose syrup and yoghurt

Lattice pancakes with rose syrup and yoghurt

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  • 6
  • Easy
  • Fat conscious Meat-free
  • 15 minutes
  • 10 minutes
  • Woolworths Ken Forrester Noble Late Harvest 2013

Ingredients

  • 120 g cake flour
  • 2 free-range eggs
  • 1 cup milk
  • ¼ t salt
  • 1 t sugar
  • 2 T butter, melted, plus extra for greasing
  • 1 cup double-cream plain yoghurt
  • Rose syrup, for drizzling
  • Icing sugar, for dusting

Cooking Instructions

Place the flour, eggs, milk, salt, sugar and butter in a bowl. Mix using a whisk or electric mixer.

Pour the batter into a squeezy bottle.

Heat a pan over a medium heat and brush with melted butter. Squeeze the batter into the pan in your preferred lattice pattern. Cook for 45 seconds to 1 minute, or until light golden in colour. Turn and cook the other side for a further minute. Carefully remove from the pan and keep warm. Repeat with the remaining batter.

Place the pancakes on a serving dish, spoon over a little yoghurt and drizzle with rose syrup. Dust with icing sugar.

Discover more pancake recipes here.

Clement Pedro Recipe by: Clement Pedro
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As Abigail Donnelly’s right-hand man, Woolworths TASTE’s Food Assistant strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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