Preparation: 15 minutes
Servings for: 12 pancakes
Here is a delicious alternative to the typical American breakfast: walnut pancakes.
The classic topping is maple syrup, but they can also be enjoyed with jam, honey or even hazelnut cream.
- 200 ml whole milk • 125 g flour type 00 • 25 g butter • 15 g granulated sugar • 3 walnuts • 2 eggs • 1 level teaspoon of baking powder• a pinch of salt • to garnish: chopped walnuts to taste and apricot preserve to taste
Melt the butter in a bain-marie and let it cool. Then add it to the egg yolks and milk, beating all with a fork. Stir in the flour and baking powder and mix well to prevent any lumps from forming.
Beat the egg whites with a pinch of salt and the sugar. They should be very compact and shiny. Add them to the rest of the mixture along with the 3 walnuts which you will have coarsely chopped.
Place a non-stick pan on the flame and smear a tiny piece of butter on the surface. Pour two tablespoons of the mixture into the centre of the pan and let it cook. When bubbles start to form on the surface, you can turn your pancake over and finish cooking for another minute.
Stack the pancakes on top of each other on a plate and pour some of the preserve and chopped walnuts on top. Eat them hot and they will be delicious!
The raw dough can be stored in the fridge covered in cling wrap for up to 12 hours.