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My pancakes




Active dry yeast

5 oz

Type 00 wheat flour

125 oz

Iodized salt

to taste

White sugar

20 oz

Full fat milk

200 oz


30 oz


2 unit

Desserts from North America

My pancakes

My pancakes

vegetarian with gluten with eggs with lactose

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

My pancakes

Simple and very good

My pancakes step 1

step 1

For the compound: first separate the egg yolks from the albumin. Whisk the yolks with a whip. Melt the butter very slowly and join the beaten yolks.

My pancakes step 2

step 2

Now add the milk and get a liquid rather liquid. Combine flour and yeast then pour them into the egg mixture by carefully sifting.

My pancakes step 3

step 3

Mix everything and you will get a much dense and unified consistency. Install the snowblinds firmly, adding little sugar at a time. Combine the egg whites assembled with the initial egg mixture.

My pancakes step 4

step 4

Add a pinch of salt to the whole

My pancakes step 5

step 5

For cooking: take a non-stick frying pan. Spice up the little one at a time, until you reach the greatness you want for a single pancake.

My pancakes step 6

step 6

The compound will stretch on its own, without the need for retouching. When the top of the compound will fill with bubbles, it will be time to turn the pancake.

My pancakes step 7

step 7

Cook the other side for the same time. Remove from the frying pan and repeat the operation until the mixture is exhausted.

My pancakes step 8

step 8

Apply with fresh fruit and some mint leaves to decorate, good breakfast!

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