Melissa Veytia

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Recipe of Yoghurt and Romero's Panqué

Yoghurt and Romero's Panqué

20 mins
45 mins
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This Greek yogurt, rosemary and a touch of lemon pancake has a rosemary honey that makes it perfect. Thanks to the yoghurt it is very soft and fluffy and you can enjoy it as a dessert, for breakfast along with a coffee or tea.
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10 portions
  • 1/2 cups vegetal oil
  • 1 cup sugar
  • 3 eggs
  • 1 cup flour
  • 1 cup unsweetened yogurt
  • 2 tablespoons rosemary, Finely chopped
  • 1 teaspoon vanilla extract
  • lemon zest
  • butter, to grease the mold
  • 1 cup bee honey
  • 5 twigs rosemary


Preheat the oven to 191 degrees. In a pan put the honey and the 5 raisins of rosemary and cook for 5 minutes until it boils. You can remove the rosemary if you want a milder flavor. Let it cool for 45 minutes.
Mix in a bowl all the dry ingredients, flour, baking powder, sugar, rosemary and lemon zest.
Mix the wet ingredients, the egg, the yoghurt, the vanilla and the oil in another bowl. Mix well until everything is homogeneous.
Pour the wet ingredients to the dry ones little by little and keep beating until you have a smooth and homogeneous mixture.
Grease and flour a pancake mold, pour the mixture into the mold and cook for 45 minutes or until a stick comes out clean.
Once you get out of the oven put the honey on top and enjoy!

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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