|INGREDIENT FOR 12 PANCAKES||Quantity|
|Molino Cosma superfine (“1”) flour||125 g|
|1 sachet baking powder for cakes|
Beat the eggs and sugar to a cream in bowl with a whisk then pour in the milk slowly, in a trickle, whisking continuously.
In the meantime, sift the flour and yeast together into the bowl with the liquid ingredients, whisking continuously until it becomes a smooth cream.
Heat a large non-stick frying pan over a medium heat (if it’s too hot, the dough won’t have time to rise properly and the pancakes will colour too quickly8) and grease it with a little butter.
Pour a ladleful of mixture into the centre of the pan. When bubbles begin to appear on the surface and the base is golden brown, flip like you would with a crepe, using a spatula. The pancake is ready when this side is golden brown, too.
Continue with the rest of the batter and gradually arrange the pancakes on a serving plate, stacking them one on top of the other.
Serve warm, drizzled with maple syrup.