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A BREAKFAST TO START ON THE RIGHT FOOT

Good Friday, Easter, Easter Monday, April 25, and last, but not least, May 1, Labor Day. Public holidays, closed schools, vacation, warm sun, visits from relatives, barbecues and so on and so forth to greet the month of April (a bit crazy) and welcome May.
It is on these days of idleness that you just want to take some time out for yourself and for loved ones, to take care of everyone and enjoy a few extra hugs.
So why not, for example, start the day with these pancakes?!

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Farro pancakes with La Maliosa Millefiori Honey.
Light, made with organic ingredients and totally drenched in our delicate Honey! Try them and you’ll see how good it is to be on vacation, wherever you are!

Farro pancakes with La Maliosa Millefiori Honey
Ingredients for 6
280g of organic farro flour
50g of light brown sugar
2 eggs from happy chickens
2 teaspoons of baking powder
250g of organic rice milk
1 pinch of fleur de sel
250g of La Maliosa Organic Millefiori Honey
cinnamon

Method
In the bowl of an electric mixer, combine the flour, sugar, baking powder and salt.
Add the milk and egg yolks and beat until the mixture is smooth. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
Beat the egg whites until stiff.
Take the batter out from the refrigerator and fold in the egg whites.
Heat a non-stick pan and add a knob of butter.
Pour a ladle of batter into the centre and wait until it forms bubbles on the surface that don’t break up. With a spatula, flip the pancake and cook the other side for a few seconds. Remove from pan and continue with the remaining batter. Serve the pancakes in a tower and complement with honey and cinnamon (be generous!).

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Sara Milletti

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