Yogurt and honey pancakes with citrus fruit recipe

Method

1. Slice the skin and pith from the oranges and grapefruit with a serrated knife, closely following the curve of the fruit. Slice each fruit into 1cm rounds and set aside.
2. Stir half the orange zest into 150g yogurt and set aside in the fridge.
3. Preheat the oven to gas ¼, 110°C, fan 90°C. In a clean mixing bowl, whisk the egg whites with a pinch of salt using an electric whisk for about 1 min until soft peaks form. In a second bowl, whisk the egg yolks, milk, lemon zest, remaining orange zest, 2 tbsp honey and remaining 150g yogurt. Whisk in the flour and ¾ tsp cinnamon. With a large metal spoon, fold in the egg whites to make a thick, airy batter.
4. Heat a large, nonstick frying pan over a medium heat. Melt ⅓ of the butter and, when foaming, drop in 1 slightly heaped tbsp batter per pancake, cooking 3-4 per batch and spacing them apart in the pan. Cook for 2-3 mins each side until puffy and golden, reducing the heat if they colour too quickly. Transfer to a plate and keep warm in the oven while you make the remaining pancakes, adding more butter to the pan as needed. The batter should make 12 pancakes.
5. Serve 3 pancakes per person, with spoonfuls of the orange yogurt, the sliced citrus and remaining honey drizzled over. Dust each serving with a little of the remaining ¾ tsp ground cinnamon and sprinkle over chopped walnuts, if you like.

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• Freezing and defrosting guidelines

  Freeze the fritters only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.