Cicciopancake

Cicciopancake are a tasty variant of the classic pancake, often appearing thicker and softer. They are a type of pancake that loves to be pampered with syrups, honey, or fresh fruit. Here’s how to prepare them:

Ingredients

• 150 g of all-purpose flour
• 2 medium eggs
• 250 ml of milk
• 1 teaspoon of baking powder for sweets
• A pinch of salt
• 30 g of sugar (if you like them sweet)
• Butter or oil for cooking
• Honey, maple syrup, or fresh fruit for garnish (optional)

Preparation

1. Separate the yolks from the whites. In a bowl, whisk the yolks with the sugar until they become light and fluffy.

2. Incorporate the sifted flour with the baking powder, alternating with the milk, mixing gently to avoid lump formation.

3. Whip the egg whites with a pinch of salt until stiff and then gently fold them into the batter with movements from the bottom upwards to avoid deflating them.

4. Heat a non-stick pan over medium heat and, when it is hot, lightly grease it with some butter or oil.

5. Pour a ladle of batter into the pan and cook until bubbles start to form on the surface, then flip the pancake and cook on the other side until golden brown.

6. Continue this way until all the batter is used up, adjusting the heat and adding more butter or oil to the pan as necessary.

7. Serve the Cicciopancake warm, stacked and garnished as desired with honey, maple syrup, or fresh fruit.

Curiosity

Pancakes are very popular in North America, where they are mainly eaten for breakfast. It is said that they have very ancient origins and were already known to the Greeks and Romans. The “Cicciopancake” version, which features greater thickness and softness, has as its secret the separation of the egg whites from the yolks and a preparation similar to that of a soufflé batter, ensuring that extra touch of fluffiness.