An american classic, a must-try, served in an italian way, with some Grana Padano, balsamic vinegar glaze and fresh tomatoes.
Servings
2
Time of cooking
20 minutes
Ingredients
1 egg
50 gr of flour
few yeast
50 gr of milk
50 gr of Grana Padano, half in slices half minced
Mixed minced herbs as required
salt/pepper as required
Olive oil as required
Fresh ground herbs to taste
Some fresh tomatoes and red cabbage to serve with
What did I use
a non-stick pot, a spatula, a whisk, a plastic bowl, a knife, a ladle, a paper towel
How did I do
I beat the eggs with the whisk in the bowl, with some salt and milk
I added the yeast and the flour, better if sifted, little by little, and I beat until I had obtained a soft batter.
I added the minced herbs and the cheese.
I reheated some oil in the non-stick pot and dried it with the paper towel: I used half of the dough for the first pancake. I cooked it remembering to turn it half a cooking with the spatula. I prepared the other one in the same way, passing with the greased paper towel again on the pan before pouring the second half of the dough.
I decorated with the remaining cheese and the tomatoes dressed with some herbs and oil, some cabbage and some balsamic vinegar glaze. I served hot.
Buon appetito!
