The Agrisicilia team
Ingredients
170 g of flour
30 g of bitter cocoa
30 g of sugar
1 pinch of salt
2 yolks
30 g of seed oil
250 g of milk
1 teaspoon baking powder for desserts
2 egg whites to whip until stiff
There are endless variations of Pancakes, one better than the other without a shadow of a doubt,
but our food blogger’s recipe Antonella Audino has an extra treat; her secret is that she stuffed them
with our exquisite Sicilian hazelnut cream, it has a rich taste and, in addition, contains various nutrients that are excellent for the body. Easy to spread and palm oil-free.
Available in our online shop
Instructions
1. Combine the powders in one bowl and the liquids in another
2. Whip the egg whites until stiff
3. Mix the liquids with the powders, dissolving each lump, add the whipped
egg whites with a spatula with light movements from the bottom up
4. Heat a non-stick pan, grease with butter and pour a ladle of
batter that will be quite firm and cook the pancake on both sides.
5. Fill with generous doses of Agrisicilia hazelnut spreadable cream e
garnish with hazelnuts and icing sugar
Final result
