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Recipe of Yogurt and Rosemary Pancake
Recipe

Yogurt and Rosemary Pancake

15 mins
45 mins
Low
17
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A delicious Mediterranean dessert that I am sure you will love.

Ingredients

8 portions
  • 1/2 cups Gloria® butter unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 1 cup flour
  • 1 cup yogurt, natural
  • 2 tablespoons rosemary, chopped fresh
  • 1 teaspoon vanilla extract
  • lemon zest, to taste
  • 1 cup natural honey
  • 5 twigs rosemary

Preparation

Preheat the oven to 190 ° C. Grease and flour the pancake mold.
In a pan add honey and rosemary. Cook for 5 minutes and let cool for 45 minutes.
Sift the flour, baking powder and sugar. Add the rosemary and the lemon zest.
In another bowl, mix the egg, yogurt, butter and vanilla. Do not stop beating until all the ingredients are incorporated.
Mix the dry ingredients with the liquids in an enveloping way. Pour the mixture into the mold and bake for 45 minutes.
Let the pancake cool. Once cold, add the honey you prepared.

PRESENTATION

Presents the pancake in the mold accompanied by vanilla ice cream.

TIPS

If you want the rosemary honey to have a more delicate flavor, remove the rosemary once you put out the fire.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Aisha Huerta
19/09/2019 16:35:34
No queda como el de la fotografía Queda todo apelmazado En la receta no dice que lleve ningún polvo para hornear o algún tipo de levadura

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