Ingredients:
- 375 g milk
- 12.5 g baker’s yeast
- 75 g wheat flour
- 75 g buckwheat flour
- 25 g hazelnut flour (ground hazelnut)
- 1.5 eggs
- 5 g of sugar
- 7 g of salt
- Sunflower oil
Preparation:
- Put the milk and yeast into the mixing jug along with the egg.
- Crush at speed 1, 30 degrees, 1 minute.
- Incorporate the rest of the ingredients and grind at speed 1, 30 degrees, 4 minutes.
- Cover the dough with film wrap and let rest for 3 hours at room temperature (about 20 degrees) to make it light.
- Separate a ladle of dough and cook it in a pan about 10 cm in diameter with a splash of sunflower oil over medium heat. When it is golden on one side, flip it over and finish cooking on the other side.
- Serve them hot with your favorite topping.
Tips…
- A serving suggestion: cover them with cooked bacon and cheddar cheese. Bake them for a few minutes so that the cheese melts and accompany them with a little maple syrup on top.
