Pancakes

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:

1. Put the milk and yeast in the mixing jar together with the egg.
2. Blend on speed 1, 30 degrees, 1 minute.
3. Add the rest of the ingredients and select “pastry”, speed 3, 3 minutes.
4. Let the dough rest covered with film for 3 hours at room temperature (about 20 degrees) to rise.
5. 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.
6. 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.