Saturday, September 23, 2017
Recipes » Breakfast|Brunch  

Recipes using Yalla products: Breakfast or Brunch

Buckwheat pancakes with Yalla Rhubarb and Ginger and Yalla Vanilla Yoghurt

1 x 350g Yalla Rhubarb and Ginger

1 x 350g Yalla Vanilla Yoghurt

1 x Tablespoon lemon juice

¾ cup buckwheat flour

¼ cup wholemeal flour, sifted

2 free range eggs

1 ½ cups buttermilk

½ cup water

1 ½ low fat plain yoghurt

Olive or grape seed oil


  1. Sift the flours and a pinch of sea salt into a bowl. Make a well in the centre and add the eggs. Beat the eggs into flour.
  2. Gradually add the buttermilk and water and beat until bubbles form on the surface of the pancake batter. Cover and refrigerate until ready to use.
  3. Using kitchen paper and olive or grape seed oil, lightly oil a small pancake pan.
  4. Beat the pancake mixture once again before transferring into a jug for easy pouring
  5. Pour enough batter into the pan to cover the bottom and make a pancake approximately 4mm thick.
  6. Cook for approximately 3-4 minutes or bubbles form on the surface of the pancake.
  7. Flip the pancake and cook for a further minute.
  8. Repeat the process until the batter mix is finished.
  9. Serve with Yalla Rhubarb and Ginger topped with Yalla Vanilla Yoghurt


Chachouka - traditionally egg baked in the salsa

Yalla Capsicum Salsa 240g

2 x Eggs



Heat the salsa in a pan and put in two ovenproof dishes. Form an indent in the middle of the salsa and crack an egg into each one. Place eggs into a 200oC oven for approximately 10 minutes.


Serve in the dish with a piece of toast wholegrain or spelt bread.



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