Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 30 minuti |
Ingredients
| 25 g | butter |
| 200 g | Sterilgarda microfiltered whole milk |
| 125 g | 00 flour |
| maple syrup | |
| 6 g | baking powder |
| 2 | eggs |
| 15 g | sugar |
Preparation
- Melt the butter over low heat. Pour the egg yolks (set aside the egg whites) into a bowl and beat them with a whisk. Add the melted butter at room temperature and the milk in a thin stream, continuing to mix with the whisk.
- Add the yeast to the flour and mix into the mixture prepared with the eggs.
- Beat the previously set aside egg whites, pouring in the sugar a little at a time. Gently fold the beaten egg whites into the egg mixture, taking care not to deflate them.
- Place in a non-stick pan to heat over medium heat.
- Once the bottom is golden, flip the pancake over to finish cooking.
- The recipe calls for about 12 pancakes. Once prepared, place them one on top of the other and garnish with maple syrup. In addition, you can combine fresh or canned fruit.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
Social Wall