Desserts from Italy
translated by Italian with
The goodness of a classic cocoa pancake meets a fragrant caramel cream
For the cream: with a mixer blend dates and peanut butter, if the mixture is too thick add a little milk at a time until you get a kind of spreadable cream. For a crunchy effect add a little peanut. Store in the fridge.
Prepare the classic pancake dough: flour, egg white, yogurt, honey (or other sweetener), bicarbonate and vinegar and go, all in the pan with a lid for 15/20 minutes, turning it when the surface becomes slightly thick.
Let it cool, cut and fill with caramel cream (with the quantity obtained I have stuffed two pancakes), other peanuts, close and enjoy
Tip: prepared and stuffed the night before is even more delicious. If the cream hardens, add a little milk and mix.