Italian Pancakes

There a plenty of pancakes recipes out there, but nothing quite like these. In Italy, it is common to fry pancakes in olive oil, and often without the use of any eggs in the batter. That’s right these are eggless pancakes. Inspired by Italian “Cantarelle” - a rustic flat cake. And trust me, they are going to be a new brunch staple in your house as well.

These pancakes are great because they get tons of flavor from instant yeast and can be stirred together quickly the night before you need them. All the prep is done in advance, and you can have the BEST pancakes any day of the week.

INGREDIENTS

1 1/2c ap flour

1 1/2c semolina flour

2 3/4c milk

1/4tsp dry yeast instant

1tsp baking powder

3tsp sugar

2tb butter, softened

salt

olive oil for frying

(get creative with your additions…matcha, bananas, sourdough starter discard, cocoa, cinnamon, strawberry jam…the possibilities are endless)

PREPARATION

1. Whisk together dry ingredients

2. Warm the milk to 90F and stir together with dry.

3. Cover the bowl and place in the refrigerator overnight. (Or on the counter for 1 hour)

4. If made the night before, remove from fridge 1 hour before using and place at room temperature.

5. Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won’t be disappointed.