CANTARELLE ITALIAN PANCAKES RECIPE BY TASTY
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.
Provided by Joe Sasto
Time 10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk together dry ingredients
- Warm the milk to 90F and stir together with dry.
- Cover the bowl and place in the refrigerator overnight
- Remove from fridge 1 hour before using and place at room temperature
- Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won't be disappointed.
- Top with mixed macerated berries and a dollop of mascarpone. Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, Sugar 2 grams
FRITTELLE DI CASTAGNE: CHESTNUT PANCAKES
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a deep, heavy-bottomed frying pan. In a large mixing bowl add the flour, salt, and water and whisk until smooth and even batter.
- Drop large spoonfuls of the batter into the hot oil a few at a time. Let fry, turning as needed, until golden brown and crispy on both sides. Transfer to a paper-towel-lined plate to absorb the excess oil. Plate the fritters on a serving dish and sprinkle with icing sugar.
PANCAKE CANNELLONI
Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining.
Provided by Miriam Nice
Categories Dinner, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.
- Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
- Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.
Nutrition Facts : Calories 548 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
PANCAKE CANNELLONI
Delia Smith said on one of her shows that it is traditional in some parts of Italy to make stuffed cannelloni with pancakes instead of pasta. All you need are some crepes (which can be made ahead of time and frozen until needed) and some of your favourite bolognaise sauce. I would use a thick and chunky one, with lots of meat and vegetables.
Provided by Sackville
Categories European
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C or 400 degrees F.
- Make the béchamel sauce by the all-in-one method.
- That means to add everything (except the mozzarella) to a saucepan and whisk over a medium heat till smooth and thickened.
- Continue to cook gently for 5 minutes, whisking now and then to prevent it sticking.
- Now lay the pancakes out and place an equal quantity (about 1 heaped tbsp) of cold bolognese sauce on each one and roll it up, folding in the edges.
- Next lay the pancakes in an ovenproof dish side by side with the ends tucked up underneath.
- Sprinkle over the grated mozzarella.
- Pour the bechamel sauce over the top to give an even covering.
- Finally sprinkle over the grated parmesan and oil and place the dish on a high shelf in the oven for 30 minutes or until the surface is golden and the sauce bubbling.
Nutrition Facts : Calories 338.1, Fat 20.6, SaturatedFat 10.3, Cholesterol 56.2, Sodium 469.6, Carbohydrate 19.7, Fiber 0.4, Sugar 0.5, Protein 18.3
ITALIAN PANCAKES
These are beautiful savoury pancakes. This was cooked by a friend of mine in home economics in high school. I normally just add in quantities by memory so have tried to guess. I hope they are fairly accurate. You can also use flavoured pasta sauces such as red wine, garlic and herbs etc. You can also use left over mince from a spaghetti bolognese.
Provided by PetaBot
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sift 1 cup flour into bowl.
- Make a well in the centre and drop in well beaten eggs.
- Gradually add 1/2 cup milk, water and 1 tablespoon melted butter, beating all the time.
- Beat until smooth then allow to stand for 1 hour.
- Grease frypan very lightly and heat.
- Pour in batter for a fairly large pancake.
- When edges are brown turn over.
- Repeat with remaining pancake batter.
- Cook mince in oil with garlic, onion and carrot.
- Add pasta sauce and cook on low for 30 minutes.
- Meanwhile in a separate saucepan melt 3 tablespoons of butter.
- Add 1/3 cup flour until bubbling.
- Add 2 cups of milk gradually, stirring continuously until thickened.
- Add cheese and set aside.
- Place pancake on plate and fill with meat sauce.
- Roll pancake up and use toothpick to hold in place.
- Repeat with remaining pancakes and mince sauce.
- Arrange on plate and spoon white sauce over pancakes.
- Serve with salad or chips or both.
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