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Pancake caterpillar
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 325
  • Fat about 9g
  • Carbohydrates about 49g
  • Protein about 12g
This is needed
This is needed for 4 people
Yoghurt dip
  • 1 plain yoghurt
  • 2 cane sugar
  • 1.5 buckwheat flour
  • 5 white flour
  • 1.5 baking powder
  • 0.25 salt
  • 1 milk
  • 1 fresh egg
  • 0.5 butter
To cook
  • clarified butter
  • icing sugar
  • 1 strawberries
  • Bowl, Frying pan, Knife, Ladle, Measuring cup, Plate, Sieve, Spatula, Tablespoon, Teaspoon, Whisk
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And that's how it's done
And that's how it's done
Yoghurt dip
Pour the yoghurt into a small bowl, set aside. Wash out the yoghurt pot, dry thoroughly. Preheat the oven to 60 °C and warm a plate.
Mix the buckwheat flour, flour, sugar, baking powder and salt in a bowl.
Whisk together the milk, half of the yoghurt (approx. 100 g), the butter and the egg, pour into the flour, whisk until you have a smooth batter.
To cook
Heat a little clarified butter in a wide non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make round pancakes of approx. 2-8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm.
Thinly slice the strawberry. Place the pancakes (from big to small) next to each other on a plate, give the caterpillar a mouthful of sliced strawberry. Dust the pancakes with icing sugar. Serve with the remainder of the yoghurt.