Drive away with green broad beans and ricotta
Desserts from Italy
translated by Italian with
Pancakes that goodness! Ready in a few minutes, without leavening.
In a bowl put the flour, 2 teaspoons of sugar, baking powder and salt. Make the fountain and gradually add the water and knead. When the dough is almost ready, add the oil too.
Continue to knead by hand for a few minutes until a smooth and firm dough is obtained.
Flour the work surface with a little flour, and from the stick remove seven pieces of about seventy (70) grams and form the balls.
Starting from the first ball you have formed (the rest favors elasticity), crush each ball with your hands, making sure to flatten slightly from the center outwards, leaving the edge thicker.
Heat the oil in a deep pan. It should not be boiling, but it will have to sizzle around the pancake.
Fry the pancakes one at a time in a pan with plenty of oil not too hot. When they are golden brown, drain them on absorbent paper and roll them into the granulated sugar.