Ingredients
- 125 grams of White wheat all-purpose flour
- 25 grams of Butter
- 1 dash of Table salt
- 2 Egg
- 200 milliliters of Whole milk
- 6 grams of Dry baker's yeast
- 15 grams of Sugar
- 4 teaspoons of Honey, honeydew honey
Directions
- Separate the egg whites from the yolks. Place the yolks in a bowl and, mixing with a fork, add the milk and melted butter. Mix all the ingredients together thoroughly and then add the combined yeast and flour, already sieved.
- Whisk the egg whites to soft peaks along with a pinch of salt and the sugar, then gently fold them into the milk, egg, butter and flour mixture.
- Heat a heavy-bottomed non-stick pan of around 10/12cm in diameter over a medium flame and brush it with a knob of butter. Pour a ladle of pancake batter into the middle of the pan and allow it to spread out and settle: when the pancake is golden, flip it using a fish slice or spatula, then cook until golden on the other side too.
- As soon the pancakes are cooked, remove from the pan and stack them one on top of another on a plate, serving them hot, drizzled all over with honeydew honey. You can serve the pancakes accompanied with fruits of the forest or other fruit.
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