Jams & Preserves
For the homemade strawberry jam:
For the waffles and pancakes:
To serve:
Light, fluffy waffles and pancakes made with skyr yoghurt, cottage cheese and oat flour, served with delicious homemade strawberry jam. Made with Gellwe Baking Powder and Gellwe Konfiturex 2:1, this recipe is a delicious way to enjoy a fruity breakfast, brunch or sweet afternoon treat.
Wash and hull the strawberries, then cut them into smaller pieces. Transfer to a saucepan, add the Gellwe Konfiturex 2:1 and bring to the boil, stirring continuously.
Add the sugar and lemon juice and cook over a medium heat for approximately 2 minutes. Skim off any foam that forms, or continue stirring until it disappears. For a smoother jam, blend the fruit. Transfer the hot jam to sterilised jars, seal tightly and turn upside down. Leave to cool completely.
Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form.
Blend the egg yolks, skyr yoghurt, cottage cheese, plain flour, oat flour, Gellwe Baking Powder and vanilla flavouring until smooth.
Gently fold in the beaten egg whites and leave the batter to rest for 5–10 minutes.
Use half the batter to make waffles in a waffle maker. Cook the remaining batter as pancakes in a lightly greased frying pan, turning them until golden brown on both sides.
Serve with homemade strawberry jam or preserve, fresh strawberries and a dollop of natural skyr yoghurt.
