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Pancake Pie Recipe of 20-07-2015 [Updated on 09-08-2017]
The pan cake is something that I really missed, after making the biscuits, the pizza, the stuffed focaccia, I just needed to try this recipe. To make the cake in the pan I used an old recipe from a historic misyana, Adriana Gatti to which I only added a little vanilla and a drizzle of Nutella and I must admit that more than the other recipes listed above, this one really surprised me. The cake turned out to be soft, moist and fragrant, a recipe to really keep at hand if you are on vacation and there is no oven at home or if there is but it is too hot to turn it on. Well friends I wish you a sweet start of the week and if you like, try my pan cake and let me know what you think;)
How to make pancake cake
Whip the eggs with the sugar until they are swollen and foamy.
Add the milk, vanilla and oil and continue to whisk.
Then add the flour and baking powder and work until you get a homogeneous mixture.
Pour the mixture into a thick-bottomed, non-stick and greased pan, 24 cm.
Pour the Nutella all around the cake.
Then with a toothpick mix everything around, creating a decoration.
Cover the cake with a lid and cook in a pan over low heat for about 40 minutes or until the dough has completely congealed on the surface.
Once cooked, gently peel off the edges with a spatula then place the cake in a pan on a serving dish and serve.