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Yogurt Pancakes Recipe
|Pancake mix||2 Cup (32 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Ground black pepper||To Taste|
|Onion||1 Small, finely chopped|
|Plain yogurt||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped celery leaves||1 Tablespoon|
|Grated gouda cheese/Edam cheese||1⁄2 Cup (8 tbs)|
|Tomato puree||1 Tablespoon|
Serving size: Complete recipe
Calories 1927 Calories from Fat 740
% Daily Value*
Total Fat 83 g127.1%
Saturated Fat 34.9 g174.5%
Trans Fat 0 g
Cholesterol 824.3 mg
Sodium 5251 mg218.8%
Total Carbohydrates 218 g72.7%
Dietary Fiber 9.4 g37.5%
Sugars 65.3 g
Protein 83 g165.3%
Vitamin A 91.6% Vitamin C 89.2%
Calcium 197.7% Iron 63%
*Based on a 2000 Calorie diet
Cover the batter, and set aside for 30 minutes.
Meanwhile, prepare the filling.
Heat the butter and saute the onion until soft.
Drain and combine with all the remaining ingredients.
Stir the pancake batter again and cook the pancakes in an oiled crepe pan of skillet until all the batter is used.
Spread each pancake with some of the filling mixture and roll up into a cigarette shape.: Arrange the rolls in a shallow buttered ovenproof dish and place in a preheated 350° oven for 10 to 15 minutes or until they are hot.