What could be better than a good, filling pancake to
start the day with energy?
Breakfast, as we know, is an essential meal and should
never be skipped, quite the contrary. According to experts, breakfast should be
taken slowly, varying the ingredients as much as possible.
That's why we propose a very simple recipe, easy to
prepare and also light, without eggs and butter, suitable for those who are
watching their figure but don't want to give up taste.
These pancakes are perfect for both a sweet and
savoury breakfast; soft and fragrant, they go well with our jams and
marmalades.
They can be prepared in advance and kept in the fridge
for a few days... so they are suitable for those who don't feel like cooking
first thing in the morning!
Depending on various dietary requirements, they can
also be made lactose-free, using a vegetable drink, and gluten-free using
specific flour.
Ingredients
·
400 g MILK (also Vegetable Drink as
desired)
·
300 g FLOUR 0 (or Gluten Free flour)
·
60 g SUGAR
·
10 g BISCUIT FOR SWEETS
·
30 g OLIVE OIL
FILLING: Valle del Crati jams and marmalades
Method
DOSE FOR 16 PANCAKES
Sift the flour with the yeast into a bowl; add the
sugar.
Add the milk, stirring to avoid creating lumps, and
finally add the oil. Mix the mixture well and let it rest for about ten
minutes.
Heat a non-stick frying pan and brush with a little
oil.
Cook the pancakes 2 minutes per side.
Stuff with Valle del Crati jams and marmalades and
some dried fruit grains to taste.