Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 150 g | 00 flour |
| 40 g | sugar |
| 2 | eggs |
| 90 g | White Yogurt Sterilgarda |
| 60 g | Whole Milk UHT Microfiltered Sterilgarda |
| 6 g | baking powder |
| 1/2 | lemon zest |
| q.b. | butter for greasing the pan |
| 140 g | raspberries for the sauce |
| q.b. | raspberries to decorate |
| q.b. | mint leaves |
Preparation
- To make the sauce, pour the raspberries into a saucepan, add 20g of sugar and cook, stirring, until the sugar dissolves and the fruit softens.
- Transfer the cooked fruit to a blender and blend until smooth.
- Combine 20 g of Sterilgarda Whole Milk Yogurt with the raspberry puree, mix well and store the sauce in the refrigerator.
- To prepare the dough, in a bowl, break the eggs, add 20 g of sugar and beat with a hand whisk.
- Add the Sterilgarda Whole Milk and 70 g of Sterilgarda Whole Plain Yogurt to the egg and sugar mixture, continuing to mix with the whisk.
- Sift the flour and baking powder directly into the bowl with the liquid mixture and mix until you obtain a smooth, homogeneous dough.
- Add the grated zest of half a lemon and mix to evenly distribute the flavor.
- Heat a nonstick pan, grease it with a little butter, pour in a ladleful of batter and cook until bubbles form on the surface; flip the pancake and cook the other side until golden brown.
- Arrange the pancakes on a plate, garnish with the raspberry sauce, mint leaves and a few fresh raspberries.
Whisk the eggs with the sugar until light and fluffy. Add the oil and Sterilgarda High Digestibility Milk. Mix in the vanilla, sifted flour, baking powder, ...
Social Wall