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Cantarelle italian pancakes

Cantarelle italian pancakes

By Ava Fourie
3’ Prep time
5’ Cook time
8’ Total time
112 Calories
12 Serving

Summary

There are plenty of pancake recipes out there, but nothing quite like these. in italy, we fry our pancakes in olive oil and don’t use any eggs. that’s right – these are eggless pancakes, and trust me, they are going to be a new brunch staple in your house as well. these pancakes are great because they get tons of flavor from instant yeast and are stirred together quickly the night before you need them. all the prep is done in advance, and you can have the best pancakes any day of the week.
Ava Fourie 0 Followers

Step by Step

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Step 1

Whisk together dry ingredients
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Step 2

Warm the milk to 90F and stir together with dry.
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Step 3

Cover the bowl and place in the refrigerator overnight
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Step 4

Remove from fridge 1 hour before using and place at room temperature
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Step 5

Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won’t be disappointed.
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Step 6

Top with mixed macerated berries and a dollop of mascarpone. Enjoy!

Ingredient

  • Baking powder
    Baking powder
    1 teaspoon
  • Milk
    Milk
    2.75 cups
  • Flour
    Flour
    1.5 cups
  • Sugar
    Sugar
    3 teaspoons
  • Semolina flour
    Semolina flour
    1.5 cups
  • Dry instant yeast
    Dry instant yeast
    0.25 teaspoon

Nutrition Facts

View nutrition facts
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