Deborah Dana

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Deborah Dana

Yogurt and Lemon Pancake

Name: Yogurt and Lemon Pancake
Prep time: 65 min
Cook time: 65 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 1/2 cups flour; 3/4 teaspoons salt; 1 teaspoon baking soda; 1 cup sugar; 2 teaspoons lemon zest; 1/2 teaspoons cardamom; 1/2 cups yogurt; 1 teaspoon liquid vanilla; 1/2 cups olive oil; 2 eggs; 2 cups powdered sugar; 1 lemon, the juice; butter, to grease the mold

15 mins

50 mins

Low

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Deborah Dana

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A delicious pancake to make at home and pamper the whole family. This pancake has yogurt and olive oil which gives it an extraordinary flavor.

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Ingredients

10 portions

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Preparation

Preheat the oven to 180 °. Grease and flour a pancake mold.

Mix flour, baking powder, cardamom, and salt in a bowl.

Mix the sugar with the lemon zest, the yogurt, the olive oil, the eggs and the vanilla extract with an egg whisk until all the ingredients are incorporated.

Fold the ingredients with a spatula until combined.

Empty the mixture into the mold and even the surface with a spatula. Place the mold in the center of the oven until the pancake is golden brown and when you put a toothpick in the center, leave it clean, 50 minutes.

Let the pancake cool for 20 minutes and pass a knife along the edges, pour it over a grate and wait for it to cool completely.

In a bowl mix the icing sugar with the juice of the lemon, adding the juice drop by drop and mixing until you get the desired consistency.

Empty the bitumen over the cake and let it harden before serving.