Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 10 minuti |
Ingredients
| 130 g | wholemeal flour |
| 1 cucchiaino | yeast |
| 124 g | Sterilgarda ricotta |
| 100 mL | Sterilgarda microfiltered semi-skimmed milk |
| 2 | eggs |
| honey | |
| vanilla | |
| q.b. | raspberries |
| q.b. | berries |
| q.b. | pomegranate |
| q.b. | maple syrup |
Preparation
- Take a bowl, add the wholemeal flour and the yeast and mix.
- In another bowl add the Sterilgarda Ricotta, the Sterilgarda Semi-Skimmed Microfiltered Milk, the eggs and the vanilla. Mix.
- Combine the two doughs and leave to rest for 10 minutes.
- Take a non-stick pan, heat it on the stove and once hot, grease the bottom of the pan with a drizzle of olive oil.
- Lower the heat and with a ladle pour a little of the mixture obtained giving a round shape. Keep the pan covered with a lid.
- Once bubbles form on the top of the pancakes, flip them.
- After 2 minutes, remove the pancakes from the heat and garnish them with raspberries, berries, pomegranate and maple syrup.
Melt the butter over low heat. Pour the egg yolks (set aside the egg whites) into a bowl and beat them with a whisk. Add the melted butter at room temperature ...
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