Tag: pancake

Pineapple Pancake – 's Pineapple Pancake Recipe – Italian Cuisine

Prepare the batter: beat the eggs with the sugar, then stir in the honey, pineapple syrup, sifted flour and yeast and the salt.

caramelize the pineapple in a pan with a knob of butter: once the first side has caramelized, turn the slices, then add 2 tablespoons of batter for each slice of pineapple to create your pancakes, which you will have to turn halfway through cooking to cook both sides.

That's all: the pineapple pancakes are ready, serve them immediately with a drizzle of maple syrup and fresh fruit.

Pancake recipe with rosemary honey and lemon grass – Italian Cuisine

Ingredients

350 g milk
250 g flour
200 g acacia honey
30 g butter plus a little
25 g sugar
2 eggs
2 teaspoons of baking powder for cakes
lemon grass
rosemary
salt

Duration: 1 h 35 min

Level: Easy

Doses: 12 people

For the recipe for pancakes with rosemary honey and lemon grass, collect the honey in a small saucepan with a sprig of rosemary and a stalk of lemon grass cut into small pieces. Heat everything, without reaching the boil (maximum 80-85 ° C), then turn off and leave to infuse for 1 hour. Mix the flour with the baking powder, a pinch of salt and the sugar. Then add the milk, eggs and melted butter. Mix everything with the whisk until the mixture is creamy and thick enough.

Cook a ladle of the mixture in a non-stick pan (ø 14 cm) veiled with butter for 1-2 minutes per side. Continue like this until you finish the mixture: you will get 10-12 pancakes. Arrange the pancakes on the plates and top with honey. Decorate as desired with new pieces of lemon grass and rosemary leaves.

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Korean Pancakes – 's Korean Pancake Recipe – Italian Cuisine

First, prepare the dough: pour the milk into a bowl, and dissolve the sugar and yeast in it.
Then add the flour and then also the salt and knead for at least 10 minutes, until you get a soft but homogeneous dough.

Put the dough in a lightly greased bowl, cover with cling film and let it rise for about 3 hours in a warm place.

Meanwhile, prepare the filling, simply by combining the brown sugar with cinnamon, vanilla seeds and pine nuts in a bowl.

When the dough has at least doubled, take one loaf at a time (about 12 will have to come), mash it well, stuff it with a little filling, then close the dough again, trying to crush it a little, but without letting the stuffing.

Heat some oil in a non-stick pan, then start cooking the pancakes, trying to mash them a little with a spatula during cooking, so that they keep a slightly flattened shape.
Cook over medium-low heat until golden brown, then turn with the spatula and cook the second side as well.

Korean pancakes are ready, serve them right away, so that the filling does not solidify.