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.
· 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
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.