Pairs well with Yeast-Free Pancakes

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Yeast-Free Pancakes

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Fluffy pancakes made without yeast, perfect for breakfast or a sweet snack.

00:10:00 total

Serves 4

easy

Breakfast

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Ingredients

  1. milk - 200 g (measure 200 grams)
  2. all-purpose flour - 125 g (measure 125 grams)
  3. eggs - 110 g (about 2 medium eggs (approx. 110 grams))
  4. butter - 30 g (melted, measure 30 grams)
  5. baking soda - watch the video to see (a pinch)
  6. salt - watch the video to see (a pinch)
  7. maple syrup - watch the video to see (to taste)
  8. raspberries - watch the video to see (to taste)
  9. blackberries - watch the video to see (to taste)
  10. blueberries - watch the video to see (to taste)
  11. mint - watch the video to see (to taste)

Instructions

  1. Separate Egg Whites: Separate the egg whites from the yolks, ensuring no yolk gets into the whites.
  2. Whip Egg Whites: Add a pinch of salt to the egg whites and whip them with an electric whisk until stiff peaks form.
  3. Prepare Batter: In another bowl, mix the egg yolks with melted butter and milk. Then add flour and a pinch of baking soda, mixing until combined.
  4. Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture using a spatula.
  5. Cook Pancakes: Heat a knob of butter in a pan and pour in the batter. Cook until bubbles form, then flip and cook the other side.
  6. Serve: Plate the pancakes, stack them, and garnish with red fruits, mint, and maple syrup.

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