Yeast-free Pancakes

Yeast-free pancakes are a valid alternative for those who do not want to or cannot use leavening agents; they are slightly flatter compared to traditional pancakes, but they are still delicious and soft. To add an Italian touch, you could use tipo 00 flour and garnish the pancakes with honey or Italian jam. Here is the recipe:

Ingredients

• 150 g of tipo 00 flour (or any flour you have available)
• 1 teaspoon of sugar
• 1/4 teaspoon of salt
• 1 egg
• 200 ml of milk
• 2 tablespoons of melted butter, plus extra for cooking
• 1 teaspoon of vanilla extract (optional)

Preparation

1. In a large bowl, mix the flour, sugar, and salt.
2. In another bowl, beat the egg and then add the milk, melted butter, and vanilla extract, mixing well to combine the ingredients.
3. Combine the liquid ingredients with the dry ingredients, stirring with a fork until you get a homogeneous mixture but not overworked; some lumps are acceptable.
4. Heat a non-stick pan over medium heat and add a little butter.
5. Pour a ladle of batter into the pan and cook the pancake until you see bubbles forming on the surface and the edges begin to brown.
6. Flip the pancake with a spatula and cook for another 1-2 minutes on the other side or until both sides are golden brown.
7. Serve your pancakes hot with your favorite topping.

Trivia

Yeast-free pancakes have a long history, often associated with times when ingredients were scarce or part of special diets. These pancakes are versatile: they can be served with maple syrup, jam, fresh fruit, or, for a savory version, with cheese and cured meats. In Italy, you might find them under the name “frittelle” or “crespelle”, depending on the regions.