Brunch, you don’t scare me!
MAKE THIS RECIPE WITH:
LE NATURELLE WHOLE EGG IN 250 G BOTTLE
WHAT YOU NEED
- 1 bowl
- 1 non-Stick Frying Pan
INGREDIENTS
- 150 g le Naturelle Liquid shelled eggs in bottle
- 180 g 00 flour
- 1 teaspoon and 1/4 baking soda
- 200 g robiola cheese
- 250 ml milk
- 200 g salmon
- butter to taste
- dill to taste
- salt to taste
- pink pepper to taste
- black pepper to taste
METHOD
- In a bowl, beat the egg product together with the milk and salt, using a whisk. Add the sieved flour together with the baking soda and mix until you get a smooth and lump-free mixture. Incorporate 125 g of robiola and beat everything with the electric whisk until blended.
- Grease a non-stick pan with a knob of butter, arrange a ring cutter and add 1 ladleful of batter at a time. Cook until bubbles appear on the surface, then using a spatula turn it and continue cooking on the other side until lightly browned.
- Proceed in this way until the ingredients are finished. Stack the pancakes one at a time on a plate so that they stay warm. Serve them with the remaining robiola, a few slices of salmon, fresh dill and pink and black pepper to taste.