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Barbara's Traditional Pancakes

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Today I realized, while looking for a photo for a job, that the recipes are missing from these pages basic. To give you an example, there is no “pure” brioche bread, i.e. without chocolate or particular ingredients, there is no great classic like pasta with tomato sauce, the recipe for basil pesto is also missing. An unwanted choice but dictated by the fact that when I get into the kitchen I try to prepare something different than usual. However, I wonder if, given that the blog has now also become the recipe book of many friends, it is not appropriate to take care of this gap at least for those preparations which, despite being simple, deserve a little in-depth analysis.

Regarding this reflection I must say that I have made different pancakes but those classic or traditionalas Barbara defines them in her latest e beautiful book, were missing (look at that!) among these pages. And as always, the simplest things are the best: easy to make, with ingredients available in the pantry, perfect in short.
Furthermore, they are not particularly sweet, for two people there are ten grams of sugar, and this will allow them to be accompanied either with jam (as my other half who doesn't like syrups or molasses did) or with fresh or freshly sautéed fruit as I did I. Strawberries and a little beetroot molasses for me, I'm not crazy about bananas and I can't find pecans worthy of the name, as Barbara superbly presented them in the book.

This recipe, like all the classics, will certainly take its place in our Sunday or festive breakfasts, with hot coffee and tea, a few words at the table and many aromas in the kitchen.

Traditional pancakes

110 g of whole milk
110 g of low-fat natural yoghurt
40 g of butter
150 g of flour (I used spelled)
1 level teaspoon of baking powder
10 g of sugar
1 egg

to garnish:
10/12 ripe strawberries
2 tablespoons beet molasses (or maple syrup to taste)

(for 2 people)
Melt the butter in the microwave or in a bain-marie and let it cool.
In a bowl mix the milk with the yogurt and then add the egg (and beat again) in another sift the flour and yeast and add the sugar.
Add the mixture with the milk and the melted butter to the flour and work the mixture quickly, it should be lumpy and uneven (this is the secret!!!) and let it rest for 10 minutes.

Cut the strawberries into small pieces and sauté them in a pan for 5 minutes together with a couple of spoons of water.
Heat a non-stick pan and lightly butter it. When it is very hot, pour a spoonful and a half of the mixture to form the pancakes, waiting for bubbles to form on the surface and quickly flip each pancake to finish cooking. As they are ready, stack them on top of each other to keep them warm.

Garnish the pancakes (3 or 4 per person) alternating them with the strawberries and finish by sprinkling with the beetroot molasses.

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