Ricotta Pancakes with whipped cream and Nutella Cake
Ingredients for Batter:
200 grams of flour, 2 eggs
,
2 tablespoons of sunflower oil, 4 tablespoons sugar
,
200 ml of milk,
a pinch of salt, 1 teaspoon
baking powder For the filling: Whip Cream
Nutella
Prepare the batter by beating eggs and sugar and slowly add the sifted flour, milk, oil and yeast, it will become quite thick that you will have a compound then let stand 30 minutes.
Heat a frying pan and grease it by rubbing a paper towel soaked in oil, pour a small ladle of batter and let it form a disk about 15 cm. When bubbles appear, after about a minute and a half to turn the pancake and let it finish cooking the other side. With this amount should be about a dozen pancakes then you can fill at your leisure or with whipped cream and chocolate spread with honey, jam etc.. Or again, if you find it, with American maple syrup.
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