Tartufini 4 flavors
6 recipes
Pancashe with figs and soft heart
ingredients
servings
1
oatmeal
25 grams
buckwheat flour
20 grams
Egg, egg white
130 grams
Greek lowfat yogurt
60 grams
Ground cinnamon
to taste
Bicarbonate
1/2 teaspoon
Lemon juice
5 mL
Figs
80 grams
Bitter cacao
3 grams
Water
to taste
Desserts from Italy
Pancashe with figs and soft heart
Pancashe with figs and soft heart
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It is not by chance that he chose to tie 'figs' and 'heart' in the name of this recipe. The figs, in fact, are among my favorite fruits, because I strongly feel the link with my Campania origins. In addition, of course, the sweetness and versatility of use that distinguishes them. Being a significant source of sugar, I prefer them for breakfast; so this morning I combined them in an energetic and tasty pancake with buckwheat flour. Given the short period in which they are held on our tables, it is appropriate to say 'carpe diem', and do not miss the 'fig'! :)
preparation
step 1
Combine the sifted flours and the cinnamon in a single container. Separately, whisk the egg whites - not to snow, just foam them - and add them to the flours. Add 40 g of yogurt and mix together until creamy.
step 2
Then add the bicarbonate and squeeze a few drops of lemon. Mix again and pour the mixture into a pan (12 cm in diameter) already hot and slightly greased.
step 3
At this point, insert the peeled fig slices (50 g) into the mixture in a concentric way - I advise you to move the saucepan momentarily from the stove to avoid scalding yourself - Cover and cook the pancake over a very low flame.
step 4
As soon as it is thickened on the surface, turn it over and continue cooking for another 2/3 minutes. Switch off, transfer the pancake to a wire rack and let it cool.
step 5
In the meantime, take care of the soft heart. Mash the remaining fig pulp with a fork. Add it to the 20 g of yogurt and mix gently. Store everything in the fridge for about 30 minutes
step 6
When the pancake has cooled, transfer it on a flat surface and, with a high-sided biscuit shape, cut it into the center, taking care not to pierce the base. Finish the underside of the notch and keep it aside.
step 7
Fill the cavity with the fig cream and close it with the pancake cropping.
step 8
Prepare the sauce for topping, diluting the cocoa with enough water to obtain the desired density. Melt the sauce on the pancake and serve it!
