for 4 people - €1.74 per person
Ingredients:
For the pancakes:
- 300 g of Ruggeri Monococco Farro Flour
- a glass of whole, fresh milk (a scant glass, about 200 ml)
- a pinch of salt
- a teaspoon of baking powder
- 2 fresh eggs
- butter, to grease the pan
For the cream:
- 250g of plain Greek yogurt
- the juice of half a lemon, plus the zest
- extra virgin olive oil
- chopped basil
For decoration:
- fresh raspberries
- chopped basil (or chopped mint)
METHOD:
In a bowl, mix the milk with the whole eggs and a pinch of salt using a hand whisk. Then add the einkorn wheat flour and a teaspoon of yeast. The dough should not be liquid, but more or less dense. Leave in the fridge to cool for about 45 minutes.
Melt a knob of butter in a non-stick pan, without burning it. Pour a generous spoonful of batter into the pan, cook for five minutes on each side, then remove from the pan. Repeat the process for all the pancakes, wiping the pan with a sheet of absorbent kitchen paper and starting again by melting a knob of butter.
For the yogurt cream: mix the Greek yogurt with two tablespoons of lemon juice, plus a little grated zest, a drizzle of oil and a scant tablespoon of chopped fresh basil.
Serve the pancakes with the yogurt cream and fresh raspberries.
