Get up with joy and a little watering: for breakfast there are pancakes, soft crepes to be enriched with bananas and honey or with maple syrup, jams and gianduia cream
- 250 g milk
- 200 g flour
- 30 g sugar
- 10 g baking powder for cakes
- 2 eggs
- corn oil
- white or apple vinegar
To make the pancakes, start by whipping 2 egg whites until stiff.
With a hand whisk, mix 2 egg yolks with milk, 30 g of corn oil and 1 teaspoon of vinegar.
Sift and mix the flour with the baking powder and ½ teaspoon of bicarbonate; add the sugar and a pinch of salt.
Mix the dry ingredients with the liquid ones, mixing for a few seconds with the hand whisk, being careful not to create lumps.
Incorporate the whipped egg whites into the mixture, mixing gently with a spatula, from bottom to top: you will need to obtain a smooth and consistent dough.
Grease a non-stick pan with a small knob of butter and heat it well; then pour in a ladle of dough and cook it over medium heat for 40-50 seconds.
When small bubbles appear on the surface and the edges begin to detach from the pan (check this with a spatula), turn the pancakes and cook for another 20 seconds on the other side.
Repeat the operation until the dough is finished, obtaining about 12 pancakes, which you will keep warm as they are ready.
Pancakes: perfect recipe for any occasion
Our pancake recipe is ideal for a soft and delicious breakfast: delicious to sprinkle with the classic maple syrup, with jams, jams, peanut butter and the inevitable hazelnut cream. To make the pancakes even tastier, you can enrich the batter with fruit, such as bananas and blueberries, or with cocoa, cinnamon or matcha tea.
Pancakes are really perfect for any occasion: if you add a little salt instead of sugar, they can become salty and be served not only for a savory breakfast, to be paired with eggs and bacon, but also for dinner. Check out our tips below!
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