Pancakes with pesto is a perfect recipe for a Sunday brunch. This Sunday I will make a perfect brunch for me, my wife and my daughter and I prepared salty pancakes with pesto with the addition of grated parmesan and spread with cream cheese and basil pesto. Would you like to try to prepare pesto pancakes with me? I run immediately to give you the ingredients and the recipe, you try them and let me know if you liked them.
4/6 people
Ingredients
- 250ml Milk
- 200g flour 00
- 80g Parmigiano Reggiano DOP
- 1 egg
- 1 teaspoon Instant yeast for savoury preparations
- 1 pinch Salt
- 200g Fresh spreadable cheese
- 300g Basil Pesto
- Pine nuts
Preparation
Put the whole egg in a bowl and beat it with a fork. Add the grated Parmesan and continue mixing. Also, add the salt and milk at room temperature and mix to mix all the ingredients.
Gradually add all the sifted flour and instant yeast for savoury preparations and turn with a hand whisk so that no lumps are created.
Heat a non-stick pan and, when it is hot, cook a ladle of dough for the pancakes.
Cook at medium temperature for about five minutes until bubbles start to form on the surface.
Turn the pancake in the other way around and let it cook on the other side for another five minutes.
Make all the pancakes with this procedure until all the dough is finished.
Once you have prepared all your pancakes in the same pan, toast the pine nuts for a few minutes.
Now that we have everything ready, let's go and assemble our pesto pancakes.
Take a pancake and spread a layer of spreadable cheese then put a couple of tablespoons of Pesto di Pra 'and toasted pine nuts on top.
Pesto pancakes are ready to serve.
Buon Appetito!
VARIANTS AND ADVICE
You can serve both warm and cold pesto pancakes.
If you don't want to make all the pancakes you can keep the batter in the fridge and use it the next day.
You can replace the spreadable cheese with stracchino or with robiola but also with ricotta.