Pancakes global

These pancakes are part of a distant memory affective family. I have two molds: one purchased by my mother in the '70s and another, '40s, inherited from a grandmother. Even my mom was "the pancakes childhood", For a long time I have therefore considered the historical legacy of intimate. For a long time, that is, until I discovered that many, many people, and in different parts of the world, I had the same conviction (I bet you too, seeing them, you cried: "Custody! The pancakes I ate as a child!”).
But the mystery of pancakes retro does not end here.

The last summer, in a inn Madonie (one of those forgotten places along the main roads, where he lives and works the whole family, animals are bred and prepared dishes only) at the end of a dinner (be afraid) I need the sweet typical of the place: two of our pancakes, stacked and filled with ricotta cream and cinnamon! The hypothesis of an origin of my Sicilian fritters seems confirmed when I discover that the island of Pantelleria is a version called "typical", stuffed with ricotta cream with chocolate chips.

Here, however, that, looking on the web, the meeting repeatedly under the name of "donuts South Tyrol"! Who knows, perhaps for the star shape, reminiscent of snow crystals? It 'true that for many years, in any fair or market of Italy you could encounter in the banquet of the seller of molds for cakes she offered her hot cakes, crunchy snow and icing sugar, children.

I wonder if these vendors were representatives of simple or, As the men of the circus, traveled from town to town, and from country to country ... This is a serious, and lawful. My investigation into fritters moves, de facto, abroad, and arrival in Romania, where, the savory version, the pancakes are covered with grated cheese. I decide to finish the world tour with the Asian version of a Japanese food-blogger (which are not rieco to find the link) that prepares the dough with coconut milk and rice flour.
Level, great grandmother of pancakes (never known) nothing remains but: misconceptions, an old-fashioned iron crooked, and a little 'sugar icing on a platter.
And ... so many different recipes to try!

The recommendations. 1) do not put sugar in the batter during frying because it tends to scorch the pancake. 2) preference for mixes that equal quantities present more eggs because the dough becomes more waterproof and absorb less oil pancakes. 3) fry in peanut oil because it reaches, first olive oil, elevated temperatures suitable for fast frittture.

Recipe printed on the packaging of the dies

200 ml of milk
100 gr. flour
1 egg yolk
icing sugar

Prepare a batter not too thick nor too thin, you plenty of warm peanut seed oil in the pan keeping you immersed molds. When oil is hot, and the molds, forms of the molds are immersed in the batter for almost the entire height of the panel, the batter will stick to clean the surface of the panel leaving. He dips the mold in hot oil until the pancake sticks to the mold. Let brown on both sides and put the pancakes on a plate with paper asssorbenete. Before serving, cover it with icing sugar.

Recipe by San Mauro Castelverde (Madonie)

100 gr. flour
1 egg
1 pinch of salt
milk to taste
300 grams of ricotta
100 grams of sugar
ground cinnamon
icing sugar

Prepare the batter as the recipe above, adding as much milk until desired consistency. For the cream cheese I have indicated the doses used by me. The cream cheese should be prepared the night before (or at least 6 hours before): Mix ricotta with a fork, add sugar and plenty of cinnamon. When the pancakes are ready, fill a (from the cable side) with cream and top with another pancake. Arrange on a platter and decorate with icing sugar.

Recipe pantesca

100 gr. flour
1 egg
1 pinch of salt
water as needed
300 grams of ricotta
100 grams of sugar
30 grams of dark chocolate
icing sugar

It’ equal to the recipe above with the difference that the batter is prepared with water (instead of milk) and the cream cheese is flavored, instead of with the cinnamon, with chocolate, chopped finely with a knife.

Pancakes in South Tyrol (of giallozafferano)

100 grams of flour
160 ml of milk
a pinch of salt
1 egg
1 teaspoon of vanilla extract
20 grams of powdered sugar

The procedure, at this point you know from memory.

Pancakes in South Tyrol (coquinaria)

2 eggs
1 glass of milk
farina qb
icing sugar

I believe that these doses would be best: two eggs should make the dough more impermeable and, then the pancakes, absorb less oil. Only a small council to use a glass of milk.

Asian Pancakes

250 grams of rice flour
1 pinch of salt
50 grams of powdered sugar + other 50 gr
1 egg
250 ml of coconut milk
1 teaspoon ground cinnamon.

Keep aside 50 grams of powdered sugar and cinnamon to decorate. Sift together all dry ingredients and, apart, beat the egg with coconut milk. Putting it all together in one batter too runny and prepare decorerete fritters with sugar and cinnamon before serving.

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