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
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Jitender Gill
[email protected]I'm not a big fan of mushrooms, but I thought I'd give this recipe a try. I was pleasantly surprised! The pancakes were light and fluffy, and the mushrooms added a subtle flavor that I really enjoyed. I would definitely make these again.
Aily
[email protected]These pancakes are a great way to use up leftover chanterelle mushrooms. They're easy to make and turn out really well. I served them with a side of bacon and eggs.
Amukelani Cliff
[email protected]These pancakes were easy to make and turned out great! I used fresh chanterelle mushrooms from the farmer's market, and they were so flavorful. I served the pancakes with a dollop of sour cream and a sprinkle of chopped chives.
Irfan Fayazi
[email protected]I made these pancakes for breakfast this morning and they were a hit! Everyone loved them. The pancakes were light and fluffy, and the mushrooms added a nice earthy flavor.
Hijab Queen
[email protected]These pancakes were delicious! I loved the combination of the chanterelle mushrooms and the pancakes. The pancakes were light and fluffy, and the mushrooms added a nice savory flavor.
durojaiye khalid
[email protected]These pancakes are amazing! The cantarelle mushrooms add a unique flavor that I've never tasted before. I will definitely be making these again and again.
Nsindiso Nsii
[email protected]I'm not a big fan of mushrooms, but I thought I'd give this recipe a try. I was pleasantly surprised! The pancakes were light and fluffy, and the mushrooms added a subtle flavor that I really enjoyed. I would definitely make these again.
Brooke Routledge
[email protected]These pancakes were a great way to use up some leftover chanterelle mushrooms. They were easy to make and turned out really well. I served them with a side of bacon and eggs.
Namik gjurra
[email protected]I love chanterelle mushrooms, so I was excited to try this recipe. The pancakes were delicious! The mushrooms added a nice savory flavor, and the pancakes were light and fluffy. I will definitely be making these again.
Michelle Knapp
[email protected]The pancakes were easy to make and turned out perfectly. I used fresh chanterelle mushrooms from the farmer's market, and they were so flavorful. I served the pancakes with a dollop of sour cream and a sprinkle of chopped chives.
Seidu Nadrat
[email protected]These pancakes were a hit with my family! The cantarelle mushrooms added a delicious earthy flavor, and the pancakes were light and fluffy. I will definitely be making these again.