Savoury pancakes with courgettes, pine nuts, basil and Grana Padano Riserva
Medium
4 people
30 min
Ingredients
2 eggs
125 g all-purpose flour
50 g Grana Padano Riserva
250 g milk
6 g of instant yeast for savoury pastries
4 courgettes
1 garlic clove
50 g pine nuts
basil
extra virgin olive oil
butter
salt
pepper
Preparation
STEP 1
Separate the eggs and place the whites and yolks into two different bowls. Beat the yolks with a fork, add in the milk at room temperature, a drizzle of olive oil, salt and pepper and the grated Grana Padano, mixing well. Sift in the flour and yeast, then mix together to obtain a smooth, even batter. Beat the egg whites until stiff then fold into the batter.
STEP 2
Warm a non-stick pan with a knob of butter, add a ladle of batter and cook for 1 minute. Flip the pancake over with a spatula and cook for another minute. Repeat for each pancake, cooking as many as it takes to finish the batter.
STEP 3
Cut the courgettes into strips and sauté them in a pan with a clove of garlic and a drizzle of olive oil.
STEP 4
Season with salt and pepper and serve the courgettes with the savoury pancakes, garnishing with pine nuts, some fresh basil leaves and shavings of Grana Padano Riserva.