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Pesto Salty Pancakes
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Pesto Salty Pancakes

Pesto Salty Pancakes

per 4
for  4
Ingredients for 4 people:


  • 250 ml milk

  • 200 gr flour 00

  • 80 gr Parmesan Reggiano cheese DOP

  • 1 egg

  • 1 teaspoon of  instant yeast  for savoury pies

  • A pinch of salt

  • 200 gr spreadable cheese

  • 300 gr Pesto di Pra’

  • Pine nuts



In a bowl beat an egg with a fork. Add grated parmesan cheese and keep on mixing. Add salt and  milk at room temperature and mix to combine all the ingredients.  Add dry ingredients (flour and instant yeast for savoury pies) gradually and   beat    with a hand whisk to avoid any lump.
Heat a non-stick pan and when it’s hot, pour a ladle of batter in the centre and swirl to spread evenly. Cook on medium heat for about 5 minutes until the top of the pancake is bubbled, then turn it carefully and cook the other side for about 5 minutes again. Continue cooking until all the batter has been used.
When your pancakes are ready, in the same pan toast pine nuts for some minutes.
Now you  can prepare your salted pancakes with pesto.
Spread some cheese on each pancake and top with some spoons of pesto di Pra’ and toasted pine nuts.  Serve these pancakes as an easy side dish.
(Recipe by Luisa Orizio)


See also

Recipe prepared with

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