Difficulty: easy
Preparation time: 5 min
Cooking time: 10 min
Servings: 1
Ingredients:
- 40 g of Ruggeri rice flour
- 150 g of egg white
- 100g of Greek yogurt
- 1 teaspoon blackberry jam
- pistachio grains
- vanilla
Procedure:
Heat a 14cm saucepan.
Beat the egg white well until it becomes white and frothy, do not use snow, add the rice flour and vanilla and mix until the mixture is smooth.
Pour the batter into the pan and cook on low heat with the lid on for about 7 minutes, until the top has set. Flip the pancake and let it cook for a few more minutes, when it is cooked, let it cool completely.
Cut it in half, once cold and fill it with blackberry jam, close it and glaze it with Greek yogurt. Then decorate with chopped pistachios.
