Fatayer Bil Leban (Yogurt Pancakes)

From: The Multicultural Cookbook for Students 
Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Sudan is in northeastern Africa, and one of the most notable features is the Nile River, which flows form south to north. Fish, mostly Nile perch, is eaten in regions bisected by the Nile and its tributaries. Most of the Sudanese people in the North are Sunni Muslim, while those in the South follow traditional African beliefs. Yogurt is a favorite food among the nomadic people.

Serves: 4-6
Time: ???

Ingredients:

• 3 eggs, separated (need both whites and yolks)
• 2 tablespoons corn syrup
• 2 cups plain yogurt
• 1 teaspoon baking soda
• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 cups butter melted, more as needed

Instructions

1. Beat egg whites in a medium mixing bowl, using egg beater or mixer, until stiff but not dry. Set aside.
2. Combine egg yolks, corn syrup, yogurt, and baking soda in a large mixing bowl and mix well. Sift flour and baking powder into egg mixture. Stir continually to blend. Add melted butter; mix well. Fold in egg whites using mixing spoon or whisk.
3. Melt 2 tablespoons remaining butter on griddle or in skillet over medium-high heat; reduce heat to medium. Spoon enough batter on hot skillet to make thin pancakes, about 4-inches wide. Cook until small bubbles appear on the surface, about 1 minute. Flip over and cook other side. When done, transfer to platter and keep warm. Continue making pancakes, adding butter as needed.
4. Serve warm with side dishes of yogurt, chopped fruit, and jam or jelly.