Panettone!
Desserts from Italy
Chestnut and vanilla pancakes
Chestnut and vanilla pancakes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Autumn variation, made of chestnut flour, of my high and soft pancakes recipe without either butter or oil
preparation
prepare first
High fat and soft fat pancakes added
step 1
Firstly, I divide the egg whites from the yolks and set the first to firm snow (to make the recipe even lighter, you can replace 100 ml of egg yolks with 2 whole eggs)
step 2
Mix between sugar, flour and yeast and milk, yogurt and yolk in two separate bowls
step 3
I unite the two obtained compounds, then add vinegar and bicarbonate and, lastly, snow-fed albumins, mixing from bottom to top until the dough is smooth and homogeneous
step 4
At this point I heat a non-stick frying pan for 5 minutes (I usually use an Ikea pan of 14 cm in diameter).
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step 5
Lower the flame to the minimum, into 2 tablespoons of compound in the center of the frying pan, letting it spread apart, put the lid and bake for 2-3 minutes on the side (turn when the surface is pierced)
step 6
Once cooked let the pancakes cool before they peel them
step 7
Visit the dedicated article on the blog to find out how to get a perfect, tall, soft pancake
step 8
Enjoy your meal!