Pancakes with Fruit Salad and Caramel
Fluffy pancakes served with a fresh fruit salad and caramel drizzle, a delightful recipe featuring crisp melon cubes, grapefruit segments, and creamy yogurt.
Ingredients
- 2 Eggs
- 200 ml milk
- 120 g flour
- 2 tbsp sugar
- vegetable oil (for frying)
- 400 g melon flesh (e.g., honeydew)
- 1 grapefruit
- 150 g whole milk yogurt
- 4 tbsp sugar
Instructions
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1.
Whisk the eggs, milk, flour and 2 tbsp sugar into a smooth, thick batter and let rest for about 20 minutes.
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2.
Dice the melon. Peel the grapefruit thoroughly and remove the segments, catching the juice; squeeze the remaining flesh to extract more juice. Mix the juice with yogurt and 2 tbsp sugar.
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3.
Heat some butter in a pan. Pour a ladleful of batter into the pan and cook 1–2 minutes until golden brown. Flip and bake for another 1–2 minutes. Repeat to make four pancakes, keeping them warm at 80 °C if needed.
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4.
Place pancakes on plates, fill with fruit, fold into quarters. Caramelize the remaining sugar in the pan and drizzle thin strands over the pancakes. Serve garnished with yogurt.
