Serves 4:
  • 125g of flour
  • 25g of butter
  • 1 pinch of salt
  • 2 eggs
  • 200ml of milk
  • 6g of powdered yeast
  • 15g of sugar
  • Honeydew honey

Separate the egg whites from the yolks. Place the yolks in a bowl and, mixing with a fork, add the milk and melted butter. Mix all the ingredients together thoroughly and then add the combined yeast and flour, already sieved. Whisk the egg whites to soft peaks along with a pinch of salt and the sugar, then gently fold them into the milk, egg, butter and flour mixture. Heat a heavy-bottomed non-stick pan of around 10/12cm in diameter over a medium flame and brush it with a knob of butter. Pour a ladle of pancake batter into the middle of the pan and allow it to spread out and settle: when the pancake is golden, flip it using a fish slice or spatula, then cook until golden on the other side too. As soon the pancakes are cooked, remove from the pan and stack them one on top of another on a plate, serving them hot, drizzled all over with honeydew honey. You can serve the pancakes accompanied with fruits of the forest or other fruit.

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