I made these tasty pancakes as my entry for the MammaMia food blogger idol competition. They are low in fat and sugar but full of flavour, and the whole family is going to love them. Labneh is a thickened yoghurt cheese, in this case a sweet and creamy topping for the pancakes. This vanilla bean labneh is also delicious spooned on top of warm porridge.
Plum and fig yoghurt pancakes with vanilla bean labneh
Vanilla bean labneh
2 cups Rachel’s black plum and roasted fig yoghurt
1 vanilla bean, split and seeds scraped
1 1/2 cups wholemeal spelt flour, sifted
1 1/2 teaspoons baking powder, sifted
1 cup Rachel’s black plum and roasted fig yoghurt
3/4 cup light milk
2 tablespoons honey
2 teaspoons vanilla extract
cooking oil spray
5 fresh figs, sliced
chopped raw pistachios and extra honey to serve
To make the labneh, combine the yoghurt and vanilla seeds in a bowl. Line a sieve or colander with muslin. Place over a large bowl. Spoon the yoghurt mixture into the muslin. Cover with plastic wrap. Refrigerate overnight, until thickened.
To make the pancakes, place the flour and baking powder in a medium bowl. In a separate bowl, whisk together the yoghurt, milk, egg, honey and vanilla. Add to the dry ingredients and whisk until just combined. Lightly spray a large frying pan with cooking oil. Heat over medium/low heat. Add 1/4 cupfuls of the batter, in batches. Top with slices of fresh fig. Cook for 2-3 minutes each side or until golden and cooked through. Top with the labneh and pistachios, and drizzle with extra honey to serve.
– Start this recipe a day ahead so the labneh has time to strain.
– If you can’t get Rachel’s yoghurt, other fruit yoghurts will work such as berry flavour.
– Keep the vanilla bean pod and use to flavour caster sugar, honey, coffee beans or vodka.