100 grams wholemeal flour or oatmeal flour
250 ml of Greek or Turkish full fat yogurt
2 tsp. baking powder
50 grams of pecans
2 tbsp. honey
pinch of cinnamon or gingerbread spice
Mathijs makes these pancakes based on yoghurt and fresh ginger. The combination with papaya compote is delicious and they are done very quickly.
Mix the yogurt, eggs, flour and baking powder together with a whisk. Grate a piece of fresh ginger until you have about 2 to 3 teaspoons of grated ginger. Add the ginger and a pinch of salt. Leave the pancake batter to stand for a while.
Peel the papaya, cut it in half and remove the seeds. Cut the orange juicy papaya into small cubes. Stir in a teaspoon of grated ginger and a tablespoon of honey.
Place a large frying pan over a moderate heat with a little olive oil or coconut oil. Bake 5 small pancakes per person. First put a pair of pecans in the pan. Spoon a large tablespoon of pancake batter over the pecans and leave to fry for 3 minutes on a moderate heat until you see bubbles. Turn the pancakes over with a smooth spatula. Fry the other side until golden brown and done.
Spread the pancakes on a plate and bake the other batches of pancakes in the same way. Put the papaya compote on top. Garnish with some chopped pecan nuts and a pinch of cinnamon or gingerbread spice.