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Salted pancakes!
ingredients
servings
2
Eggs
1 unit
Type 00 wheat flour
140 grams
Semiskimmed milk
150 grams
Butter
30 grams
Instant yeast for savoury dough
1 gram
Philadelphia spreadable cheese
170 grams
Dried tomatoes, in oil
6 unit
first courses from Italy
Salted pancakes!
Salted pancakes!
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A stack of pancakes interspersed with cheese spread and dried tomatoes, ideal for eating cold!
preparation
step 1
Separate the egg yolk from the albumen and mount the latter in firm snow. We collect the sifted flour and baking powder in the bowl. Let's melt the butter and let it cool.
step 2
Mix the liquids before adding them to the flour, incorporating with the whisk until you get a mixture without lumps. So we incorporate the albumen using a wooden spoon, with movements from top to bottom.
step 3
We will get a dough that is not too dense that we leave to rest while we heat the pan.
step 4
I preferred to use a little oil to cook them, but you can not use fats or use butter if you want!
step 5
We bring the spreadable cheese to room temperature, working it with a fork. Meanwhile, cut the dried tomatoes into small pieces.
step 6
Bake the pancakes, one at a time, for about 3 minutes per side. As we bake them we place them in a pan. We will get 6.
step 7
To serve them, we arrange a pancakes and spread the cheese, adding the pieces of tomato. Stack the other two and close with a spoonful of cheese and parsley.
