Gluten-free Mini Pancakes
Level: Easy
Preparation time: 20 Minutes
Cooking time: 5 Minutes
Portions: 7-8 People
Ingredients
- 400 g Preparato per Biscotti Babbi Home Bakery (cookie mix)
- 160 g butter
- 3 small-sized eggs (about 150 g)
- 340 g water
- Fresh raspberries, to taste
- Fresh mint, to taste
Tools
26 cm Tart tin
Preparation
- Pour the Preparato per Pancake Babbi Home Bakery (pancake mix) into a bowl and add the eggs and water, then whisk by hand for about 5 minutes.
- Once mixed, add the melted butter and stir until smooth.
- Using a ladle, pour the mixture into a hot non-stick pan for the mini pancakes: they should puff up and brown on both sides.
- Arrange them in a bowl and decorate with fresh raspberries and mint.
Ingredients
- 400 g Preparato per Biscotti Babbi Home Bakery (cookie mix)
- 160 g butter
- 3 small-sized eggs (about 150 g)
- 340 g water
- Fresh raspberries, to taste
- Fresh mint, to taste
Tools
26 cm Tart tin
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