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Quail Dolma - Chef Recipe by Suleyman Kirbancioglu.
A traditional Anatolian-style dolma, paired with a light sour whey sauce.
200g low fat natural yoghurt, beaten
1 punnet strawberries, sliced
11/2 cups self-raising flour
1/2 teaspoon ground nutmeg
11/2 cups (375mL) skim milk
4 eggs
1 tbsp butter
Whisk yoghurt until smooth and stir in strawberries.
Sift flour and nutmeg into a large bowl. Make a well in the centre, add combined milk and eggs and whisk until smooth.
Heat a non-stick frying pan over a low heat. Melt a little butter. Add 2 tablespoons of mixture, spread quickly to form a circle.
Cook until bubbles begin to appear on surface. Turn and cook until golden. Remove and repeat.
Serve pancakes topped with low fat strawberry yoghurt.