Pancakes from the Dolomites – Sale & Pepe – Italian Cuisine

Pancakes from the Dolomites - Sale & Pepe


Preparation of pancakes from the Dolomites

1) Start preparing the pancakes from the Dolomites slipping the eggs and separate the yolks from egg whites. Knead the flour with the sugar, 1 socket of salt and i yolks; add the butter very soft, the rum and the 2 egg whites mounted to snow. Work the dough until it is smooth and homogeneous, then cover it and let it rest for 30 minutes.

2) Chop in the mixer i poppy seeds, add the honey, the jam of apricots and the cocoa. Roll out thedough in a sheet of about 2 mm thick, cut it into rhombuses and place 1 teaspoon of filling in the center of each.

3) Brush the edges with theegg white left, fold the diamonds in half sealing with finger pressure. Fry the pancakes in oil boiling, drain when they are golden, sprinkle with the powdered sugar and serve.

This recipe has already been read 194 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page