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Dario Bressanini's pancakes  


I think that Dario Bressanini do not need any introduction and I think that many, leafing through his book on the chemical secrets of pastry have been tempted by his scientific pancakes.

I, of course, already prepare some different kinds but I must say that these are truly error proof!

Since I tried them, the times I prepare them, I generally follow his recipe.

I made some small changes, for my convenience; for example I don't add all the buttermilk to the whipped egg whites but I keep a part of it to cool the melted butter before mixing it with the egg yolks.

As for buttermilk ... well, here it is without problems!
Otherwise you just have to follow the advice to slightly curdle the milk with lemon juice
(40 ml. of lemon juice for every liter of milk and then at least half an hour of rest at room temperature).

For the rest, having tried several times, it is good that all the other ingredients are at room temperature.

And now we just have to prepare them; starting as always with the ingredients!

Ingredients, for a dozen pancakes:

00 flour for cakes



XNUMX/XNUMX cup sugar






baking powder



lemon juice



XNUMX/XNUMX cup salted butter



XNUMX cups milk






pancake pan (v. Note)

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Prepare all the ingredients on the work surface: when you start it is better that they are already there, weighed and measured.

In the absence of buttermilk, as written above, far curdle the necessary milk with a tablespoon of lemon juice.

Mix the flour with the sugar, baking powder and salt and sift it.

Break the eggs by separating the yolks from the whites.

Begin to melt the butter in a water bath or, very carefully, in a saucepan.

Whisk the egg whites until stiff and pour the milk, mixing gently (keeping three CT aside to cool the melted butter).

Pour the milk kept aside in the melted butter to cool it and mix it with the freshly beaten egg yolks.

Always add the bowl of egg yolks and melted butter to the mixture of milk and egg whites until stiff.

Pour all the mixture obtained into the bowl that contains the flour mixture, mixing carefully but as briefly as possible:
gluten formation must be avoided!

Place everything in the fridge to rest for at least thirty minutes (or covered even overnight).

Take the mixture from the fridge and heat a crêpes pan on the stove and when it is hot - not hot - brush with an idea of ​​oil and pour a ladle (I use one of 50 ml.) Of dough, letting it spread gently , without crushing it and without pulling it thin (as otherwise it would be done for crêpes!).

In less than a minute it will be possible to lift it with a shovel and turn it to make it color also on the other side.

Put it on a plate, cover with a cloth, and prepare the following pancake.

Once ready, you just have to put them on the table and eat them, sprinkled abundantly with maple syrup or even simply with sugar!

Combinations with jam or chocolate sauces are also permissible.

Bon appetit!


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