Pancakes: the recipe
The classic Anglo-Saxon-inspired breakfast sweet: soft, thick egg griddle cakes, cooked on a hot plate and traditionally served stacked in a tower.
The traditional batter is made with buttermilk or clabbered milk, but this recipe uses yogurt instead.
Served hot, topped with a knob of butter and drenched in maple syrup, or accompanied by fresh fruit and honey.
This recipe is freely inspired by, or adapted from, the balance of Maestra Martina Bertuccelli.
At a glance
- Number of pieces: 15
- Weight per piece: 64 g
- Actual dough weight: 970 g
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Ingredients
Quantities for 15 pieces of 64 g, kitchen at 22 °C
Latticello
- Yogurt250 g
- Milk160 g
- Succo di limone8 g
Impasto
- Wheat flour300 g
- Baking powder18 g
- Eggs110 g
- Sugar40 g
- Salt3 g
- Butter80 g
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Method
- Latticello (5 min)
- In a bowl, whisk together the ingredients.
- Riposo del latticello (8 min)
- Let it rest at room temperature until it curdles.
- Impasto (15 min)
- Add the whole eggs to the buttermilk once ready and mix well.
- Add the sugar and salt and mix well until dissolved.
- Add the melted (not hot) butter.
- Sift the flour and baking powder and add them, stirring as little as possible with a spatula, trying not to get an overly smooth batter.
- Cottura
- Grease a pan with seed oil or a little butter.
- Pour a ladleful of batter for each pancake; when bubbles form on the surface, flip it.
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Preparation notes
- Fresh fruit
- The batter can be cooked as is, or mixed with fresh fruit, for example bananas and blueberries.
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