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OTHER PREPARATIONS
Pancake batter
Pear and chocolate yoghurt pot cake
Makes about
12 pancakes
3 eggs
2 tbsp vegetable oil
500 ml milk
1 pinch salt
250 g plain flour
Serves 6/8
100 g chocolate chips*
4 pear halves in syrup
3 eggs
125 g yoghurt
125 g vegetable oil
375 g flour
250 g caster sugar
2 tsp baking powder
butter
Preparation: 10 min • Resting time: 1 hr
Preparation: 15 min • Cooking: 25 min
Put all the ingredients in the blender jug, as listed in the
ingredients. Blend for 10 seconds, starting at a low speed
and gradually increasing to 3, then turn the speed up to 4
and blend for a further 20 seconds.
Allow the batter to rest for an hour for a better end result.
For lighter pancakes, replace a quarter of the milk with
beer or water, and for creamier pancakes, replace some
of the milk with cream.
To make Breton galettes, replace the wheat flour with
buckwheat flour.
Preheat your oven to 180 °C (gas mark 4).
Pour the eggs, yoghurt, oil and sugar into the blender jug.
Turn the selector to 3 and blend for 20 seconds. Add the
flour and baking powder, turn the selector down to 1 and
blend for 20 seconds. If necessary, use the spatula to push
the mixture down.
Cut the pear halves into pieces and add to the mixture
along with the chocolate chips, turn the selector down to
0.5 and mix for 5-10 seconds.
Butter 6-8 individual ramekins.
Divide the mixture between the ramekins, filling each one
¾ full (the mixture will rise in the oven). Bake for about
20-25 minutes.
* You can replace the chocolate chips with dark cooking
chocolate chopped in the blender.
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