Pancove
We heat 360 ml of milk, making sure it is warm but not hot. In this warm milk, we add a teaspoon of salt and two tablespoons of sugar, mixing well to ensure it dissolves completely. Next, we add 25 g of fresh yeast, stirring gently until it dissolves. In a separate bowl, we place the flour, and in the middle, we make a well, a sort of crater, into which we will pour the milk and yeast mixture. We mix in a little flour from around, forming a starter, which we let rise for 15-20 minutes, covered with a clean towel.
Once the starter has risen and become frothy, we add the 3 egg yolks, 2 packets of vanilla sugar, the grated zest of one lemon, and a teaspoon of rum essence. We also melt 50 g of margarine and add it to the mixture. We knead everything well until the dough becomes elastic and starts to form air bubbles. Finally, we dust the dough with a little flour and cover it, letting it rise again until it doubles in volume.
After the dough has risen, we turn it out onto a floured surface and, using our hands, stretch it to a thickness of about one finger. Using a glass, we cut circles from the dough, and in the center of each pancake, we make an indentation with our finger. We cover the pancakes and let them rise for another 30 minutes to become fluffy.
Meanwhile, we prepare a pot with plenty of oil, which we heat up. When the oil is hot, we place the pancakes in it, making sure that the side with the indentation is in contact with the oil. We cover the pot with a lid, letting them cook on one side, and when they turn golden, we carefully flip them and let them cook uncovered to achieve a crispy crust.
Once the pancakes are cooked, we remove them onto a napkin to absorb the excess oil. Then, we place them on a platter and dust them with powdered vanilla sugar, giving them a sweet and attractive appearance. These delicious pancakes can be served either plain, dusted with sugar, or alongside a generous portion of Nutella or jam to add extra flavor. They will be appreciated by the whole family, whether enjoyed at breakfast or as a delicious dessert!
Ingredients: 600 g flour, 360 ml milk, 30 g fresh yeast, 1 large tablespoon sugar, 3 egg yolks (the recipe calls for 2 yolks but I added 3), 30 ml rum essence, zest of 1 lemon, 2 packets vanilla sugar, 2 pinches of salt, 50 g butter (margarine), oil for frying, powdered sugar for decoration.
