Ingredients:
- 375 g milk
- 12.5 g baker’s yeast
- 75 g wheat flour
- 75 g of buckwheat flour
- 25 g hazelnut flour (ground hazelnut)
- 1.5 g eggs
- 5 g sugar
- 7 g salt
- sunflower oil
Preparation of the pancakes:
- Put the milk and yeast in the mixing jar together with the egg.
- Blend on speed 1, 30 degrees, 1 minute.
- Add the rest of the ingredients and select “pastry”, speed 3, 3 minutes.
- Let the dough rest covered with film for 3 hours at room temperature (about 20 degrees) to rise.
- Separate a ladleful of dough and cook in a frying pan of about 10 cm diameter with a drizzle of sunflower oil over medium heat. When golden brown on one side, turn over and finish cooking on the other side.
- Serve hot with your favourite topping.
Tips…
- A serving suggestion: top them with cooked bacon and cheddar cheese. Bake them in the oven for a few minutes to melt the cheese and serve with a little maple syrup on top.
