makes approximately 12 x 10 cm pancake
6g dried yeast [8g fresh yeast]
100g full cream milk warmed to 38°C
50g caster sugar
50g molten but not hot clarified unsalted butter [can be ghee but halve the salt]
150g coarse polenta 5g finely milled sea salt
approximately 100g of clarified butter or ghee for frying the pancakes
Whisk together the yeast and milk and continue whisking until the yeast is dissolved. Whisk in the sugar and set to one side until it starts to froth. Whisk in the butter and then the flour, polenta and finally salt.
Allow to prove until it is almost double in size knock back and fry in clarified butter until crisp and golden.
Timing can be difficult, if you let it prove and then put it into the fridge until you want to cook the pancakes works quite well.
We have 43 years history at the highest level
in the food and wine industry and the passion for our craft remains undiminished…