Name: Cantarelle Italian Pancakes by Maklano
Prep time: 3 min
Cook time: 5 min
Total time: 10 min
Yield: 12 servings
Ingredients: 1 ½ cups flour (180 g); 1 ½ cups semolina flour (180 g); 2 ¾ cups milk (660 g); ¼ teaspoon dry instant yeast; 1 teaspoon baking powder; 3 teaspoons sugar

Cantarelle Italian Pancakes

3.7(29)

There are plenty of pancake recipes out there, but nothing quite like these. In Italy, we fry our pancakes in olive oil and don’t use any eggs. That’s right – these are eggless pancakes, and trust me, they are going to be a new brunch staple in your house as well. These pancakes are great because they get tons of flavor from instant yeast and are stirred together quickly the night before you need them. All the prep is done in advance, and you can have the BEST pancakes any day of the week.

Cook Time

5 minutes

Total Time

10 minutes

Yield

12 servings

Ingredients

1 ½ cups flour (180 g)
1 ½ cups semolina flour (180 g)
2 ¾ cups milk (660 g)
¼ teaspoon dry instant yeast
1 teaspoon baking powder
3 teaspoons sugar

Nutrition Info

Calories 108
Fat 1g
Carbs 20g
Fiber 0g
Sugar 2g
Protein 4g

How to Make It

1. Step

Whisk together dry ingredients

2. Step

Warm the milk to 90F and stir together with dry.

3. Step

Cover the bowl and place in the refrigerator overnight

4. Step

Remove from fridge 1 hour before using and place at room temperature

5. Step

Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won’t be disappointed.

6. Step

Top with mixed macerated berries and a dollop of mascarpone. Enjoy!

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