If I ever had to describe myself in just one sentence I would probably state: A believer of the Socrates’ thought. To the same extent another phrase would work as well: Just a (another?) foodie.
Merging the two sentences: a Socratic foodie. It being understood that I know I know nothing – as Socrates legendarily stated – I happened to acquire a sort of knowledge in the kitchen because I went through quite a few failures, disasters and lousy recipes unworthy of being published or just shared.
I am a pancake lover. As such I play with flour, milk and other genuine ingredients as often as I can. My passion for pancakes, both savory and sweet, made me build confidence in handling the tools of the trade. Before trying my hands on these Yogurt pancakes I even thought I could brag about some culinary skills. Surprise-surprise I ended up making an all wrong batter able to deflate my confidence.
In the attempt of getting low carb pancakes and live happily “slimly” ever after, I almost entirely replaced flour with Greek yogurt. It did not work out: flour and its hated carbs are needed to structure both in shape and flavor the recipe.
These images I am showing you here, were taken after a second attempt as a proof of a revised, tasty, discretely good-looking recipe. Adding more flour made my pancakes gain consistency and shape. It’s again Flour 1 – Daniela 0. And thus I come back to the fact that I know I know nothing. Yet again it is a matter of trial and error, inside and outside the kitchen.
- 4 apples
- 1 egg
- 3 Tablespoons Greek yogurt
- 1 cup plain flour
- 1 teaspoon baking powder
- 1 Tablespoon honey
- 2-4 Tablespoons oil to cook
- icing sugar (optional)
- Cook the apples in boiling water for about 5 minutes. The pot must be large to contain enough water to cover the apples. Cool down the apples, then peel, coarsely grate them. For a thicker consistency you can cut one apple in slices.
- Whisk the flour, baking powder, salt and honey together.
- Combine the egg, the yogurt and stir in the apples.
- Heat a thin layer of oil in a skillet over medium heat. Drop large spoonful of batter into the pan and flatten it out a little. Cook until golden golden underneath, flip the pancake and cook them for an additional two minutes.
- Dust with powdered sugar and serve immediately.