A revisited and delicious version of pancakes, made without eggs and with the addition of buffalo milk yogurt. Perfect for breakfast or a snack.
Take a bowl and pour in the flour, baking powder, and sugar. Mix and add the buffalo milk yogurt, vanilla extract, and extra virgin olive oil.
Gradually add the milk and mix well until you get a thick and homogeneous mixture.
Grease a non-stick pan with spray oil and heat it over medium heat.
Pour a ladle of the mixture into the pan and cook the pancake until bubbles form on the surface. Flip the pancake with the help of a spatula and cook for another 2-3 minutes.
Repeat the process until the mixture is used up.
Fill the pancakes with Nutella, jams, honey, or seasonal fruit.
The pancakes can be stored in the fridge for 24 hours in an airtight container. It is recommended to reheat them before consuming to keep them fragrant and delicious.
Kitchen scale
Hand whisk
Spatula
Bowl
Pan
The pancakes can be stored in the fridge for 24 hours in an airtight container. It is recommended to reheat them before consuming.
You can fill the pancakes with Nutella, jams, honey, or seasonal fruit. It is recommended to use a non-stick pan for cooking. The pancakes can be stored in the fridge for 24 hours in an airtight container. It is recommended to reheat them before consuming to keep them fragrant and delicious.
Italia, Sicilia
| Energy (kcal) | 281.86 |
| Carbohydrates (g) | 52.19 |
| of which Sugars (g) | 11.39 |
| Fat (g) | 5.92 |
| of which Saturates (g) | 1.93 |
| Protein (g) | 7.67 |
| Fiber (g) | 1.26 |
| Sale (g) | 0.28 |
