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High fat and soft fat pancakes added

ingredients

servings

10

Vinegar

1 spoon

Sodium bicarbonate

1 teaspoon

Instant yeast for savoury dough

1 teaspoon

White sugar

20 grams

Natural yogurt, sugar free

150 grams

Skimmed milk

150 mL

Eggs

2 unit

Manitoba flour

200 grams

Desserts from Italy

High fat and soft fat pancakes added

High fat and soft fat pancakes added

vegetarian with gluten with eggs with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

High fat and soft fat pancakes added

Ideal breakfast pancakes, tasty with both sweet and savory garnishes, no added fat #bambini

High fat and soft fat pancakes added step 1

step 1

First, divide the egg whites from the yolks and mount the first ones in firm snow (if you want to make the recipe even lighter use 100 ml of yolks instead of the 2 whole eggs)

High fat and soft fat pancakes added step 2

step 2

Mix between sugar, flour and yeast and milk, yogurt and yolk in two separate bowls

High fat and soft fat pancakes added step 3

step 3

Combine the two compounds, then add vinegar and bicarbonate and, lastly, snow-fed albumins, mixing from bottom to top until the dough is smooth and homogeneous

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High fat and soft fat pancakes added step 4

step 4

At this point, heat a non-stick frying pan for 5 minutes

High fat and soft fat pancakes added step 5

step 5

Lower the flame to minimum, pour 2 tablespoons of compound into the center of the frying pan, let it spread apart, put the lid and bake for 2-3 minutes on the side (rotates when the surface is pierced)

High fat and soft fat pancakes added step 6

step 6

Once cooked let the pancakes cool before they peel them

High fat and soft fat pancakes added step 7

step 7

If you do not consume them right away you can freeze them by putting them in sachets divided by aluminum foil

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