Pot Dumpling

Pot Dumpling

If there’s one thing I LOVE to eat for breakfast on the laziest Saturdays it’s pancakes or pancakes, as my husband, PAN (pan) CAKE (cake) says. I had never stopped to think about it, but it’s not that he’s always right. Pancakes are nothing more than pan cakes! They have the same ingredients as an ordinary cake, they grow in the pan, as the cake grows in shape and still leave that wonderful smell of cake around the house when they are being baked in the frying pan. 🙂 These ones I made with bigger heart shaped cookie cutters. You will need to pass a paper with oil in the pan and in the frying pan to grease before adding the pancake batter and it cannot fill much, because otherwise it will not bake in the middle and it will be difficult to turn afterwards.
So, the ideal is to put just one finger of dough inside the pan, when some bubbles appear on the surface of the dough, you leave a little more and remove the cutter, it will overflow a little, but just turn the pancake and while it bakes on the other side you can trim what overflowed the dough! If you want, you can make this stack of pancakes I made and decorate with chopped strawberries or any very juicy and soft fruit. I COULD KILL FOR PANCAKES, and you, too? #ficaadica
PHOTO: Danielle Noce – IG: icouldkillfordessert

No Comments Yet

Leave a Reply

Your email address will not be published.