Pancake integral with pistachios
Pancakes cereal, persimmons and walnuts
ingredients
servings
1
Baking powder for desserts
4 oz
Lemon peel
1 teaspoon
Semiskimmed milk
30 oz
Persimmon
60 oz
Wholewheat flour
35 oz
Egg, egg white
70 oz
Greek lowfat yogurt
150 oz
Light jam
50 oz
Shelled walnuts
10 oz
Ground cinnamon
to taste
Chopped hazelnuts
3 oz
Desserts from USA
Pancakes cereal, persimmons and walnuts
Pancakes cereal, persimmons and walnuts
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sweets, energy and with multiple properties, persimmons basic ingredient for the preparation of these pancakes constitute the autumnal fruit par excellence.
preparation
step 1
Peel the persimmons and reduce them to puree.
step 2
Mix the egg whites until they are quite frothy, add the flour, nuts (previously chopped) and mix (so as to obtain a homogeneous mixture).
step 3
Continue preparation incorporating at this point the persimmon puree, milk, grated lemon, cinnamon and baking powder.
step 4
Pour two / three tablespoons of mixture into a hot frying pan and simmer. It will be possible to turn the pancake as soon as bubbles are formed on the surface.
step 5
Once cooked, alternate layers of pancakes with yogurt and jam. Finish with a final layer of jam and chopped nuts.
step 6
Result? Delicate, soft and delicious. Try!
