PANCAKES with Nectarines in Syrup and Nocciomiele
The origins of pancakes are just as surprising as their delicious taste. Yes, because this beloved treat that inevitably makes us think of the United States was actually born thousands of miles away, in Greece. As early as the 5th century b.C., tagenites were served for breakfast. Their ingredients included wheat flour, olive oil, honey, and milk, but no leavening. The addition of this wonderful ingredient, introduced more than two thousand years later in North America, transformed a simple fritter into the fluffy, inviting treat with the unmistakable taste we know today. We can therefore say that “real” pancakes, thick and fluffy, are unquestionably Made in the U.S.A.
The whole world loves pancakes, but few places celebrate them quite like the United Kingdom, where Pancake Day falls on Shrove Tuesday, the last day to enjoy rich and nourishing ingredients such as eggs, milk, and butter before the beginning of Lent. Across England, and especially in Olney, where the tradition has been carried on for more than five hundred years, you can watch colorful pancake races in which participants run while flipping their pancakes in the pan without ever stopping.
We recommend taking a much gentler approach, though, and enjoying your pancakes without rushing at all. In fact, take all the time you need to savor every layer of flavor. That is also why, instead of the traditional maple syrup, we suggest trying Nocciomiele, a delicious combination of acacia honey and hazelnut paste that brings out the flavor of the fruit in syrup and adds an original touch to a recipe that always finds a way to feel new, even though it is much older than you might imagine.
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 12 pancakes
Ingredients
125 g of type 00 flour
200 g of whole milk
25 g of butter
2 eggs
15 g of sugar
½ teaspoon of baking powder
Nectarines in syrup Emilia Food Love, as needed
Nocciomiele (food preparation based on acacia honey and hazelnut paste) Emilia Food Love, as needed
Salt
Method
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Separate the egg yolks from the whites. In the bowl with the egg yolks, add the melted butter, cooled slightly, and the milk. Whisk by hand, then gradually add the flour and the baking powder. Add a pinch of salt and whisk until you have a smooth, lump-free batter.
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In another bowl, beat the egg whites with an electric mixer until stiff peaks form, then add the sugar. Using a spatula, gently fold the whipped egg whites into the batter, stirring the mixture from the bottom to the top until everything is well incorporated.
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Lightly grease a nonstick skillet with butter and heat it over medium heat. Pour a ladleful of batter into the center of the pan and cook for about 2 minutes. When the first bubbles appear, gently turn the pancake with the spatula and cook the other side until golden brown.
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Transfer the pancakes to a plate and let them cool slightly. Serve them stacked on top of one another, topped with a few spoonfuls of Nocciomiele and the Nectarines in syrup cut into slices.
Tip
If you like, you can also add some Cherries in Syrup Emilia Food Love or use other fresh seasonal fruit, such as blueberries.
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