3 - 4 Servings

00:00

Mini Pancakes de-Luxe

A Trio of Sicilian crèmes sandwiched in between mini pancakes. A lavish dish for breakfast or brunch!

Nice to know:
In this recipe, the pancake batter is enriched with coconut milk. The coconut adds a subtleness that compliments the Sicilian crèmes brilliantly. Top with chopped almonds, pistachio nuts and hazel nuts.

Ingredients

1 cup Flour
1\/2 tsp Salt
1 tbsp Sugar
2 large Eggs
1 cup Coconut milk
2 tbsp Butter, melted
vegetable oil
Sicilian Cream Trio:
small decorative skewers

Preparation

  1. Beat the eggs lightly with a mixer. Add butter and mix to combine. Add the coconut milk in stages and continue to beat until smooth. Sift the flour, sugar and the salt together. Gradually add the flour to the egg mixture until it has the consistency of cream. If the mixture is too thin, add a little more flour. Let it rest for 10 minutes.
  2. Heat vegetable oil in a frying pan over medium-hight heat. Pour approximately 2 tablespoons of batter onto fry pan for each pancake. Flip as bubbles rise to the surface and form around edges. Set half of the pancakes aside. Spread the remaining pancakes with the Trio di Creme Siciliane, alternating so that you have three different varieties of pancakes Top with the pancakes that have been set aside and use a decorative skewers to hold them together.
  3. Presentation tip:Serve with a sprinkle of powdered sugar.

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