Korean · Dessert
Honey Pancake Cakes
A lightened reinterpretation of Korean honey pancake cake, swapping butter and refined sugar for Greek yogurt, skim milk and a light hand with honey, while keeping the nutty, malty buckwheat base and sticky honey-walnut finish that define the dish.
$1
12 minsPrep
24 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
226Calories
9.9gProtein
7.5gFat
33gCarbs
14.5gSugar
3.1gFiber
217mgSodium
96mgChol
1.8gSat Fat
249mgPotassium
89mgCalcium
1.3mgIron
0.4mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Tripel Ale
local
Yuja Tea (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C and lightly grease a 10cm/4 inch round cake tin.
2
Sift the 50g buckwheat flour with the 3g baking powder and 1g cinnamon into a bowl.
3
In a separate bowl whisk the 50g egg, 55g skim milk, 20g honey and 40g Greek yogurt until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, taking care not to overmix.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 22-25 minutes until a skewer inserted in the centre comes out clean and the top springs back.
7
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Scatter the 10g chopped walnuts over the top and drizzle with the remaining 8g honey just before serving.
9
Slice into 2 wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.8 oz50g sifted buckwheat flour
- 0.1 oz3g baking powder
- 11 egg, beaten (50g)
- 1.9 oz55g skim milk
- 0.7 oz20g honey
- 1.4 oz40g greek yogurt
- 0 oz1g cinnamon ground
- 0.4 oz10g chopped walnut
- 0.3 oz8g honey
