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Sammy’s apple and poppy seed pancakes with stewed rhubarb and Jalna sweet and creamy yoghurt


  • For the pancakes:

  • 500g pack of Laucke Scone Mix

  • 3 whole eggs

  • 200ml Jalna Sweet and creamy yoghurt

  • 2 apples, cut into match stick batons

  • 3 tbs Hoyts poppy seeds

  • pinch of Murray River Salt

  • 100g butter for frying

  • For the stewed rhubarb:

  • 1 bunch of rhubarb, trimmed and chopped into 1 inch pieces

  • 2 sticks Hoyts cinnamon

  • 2 Hoyts vanilla beans, seeds removed

  • 80g raw sugar

  • juice of 1 lemon

  • Garnish:

  • 200g Jalna Sweet and Creamy Yoghurt


  • 1.

    For the stewed rhubarb, place the rhubarb, sugar, cinnamon, vanilla seeds and pods, lemon juice and 150ml of water in a medium saucepan, bring to a boil and then reduce heat to a slow simmer. Cook until rhubarb is soft and falling apart. Add a little extra water if needed to prevent rhubarb burning. Remove and allow to cool slightly.

  • 2.

    For the pancakes combine Laucke Scone Mix, eggs, Jalna sweet and creamy yoghurt, and salt. Mix until smooth with a whisk or stick blender. The batter should be the consistence of honey, if needed adjust batter with more flour or water.

  • 3.

    Next mix in the apples and poppy seed into batter with a wooden spoon. Heat a large non stick fry pan to medium heat. Fry both sides of even sized pancakes in a little butter and repeat with the rest of the batter.

  • 4.

    Serve pancakes hot with a dollop of Jalna sweet and creamy yoghurt and a spoonful of stewed rhubarb.

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