101RECIPES: Two-tone pancake

Pancake, in other words an Anglo-Saxon-inspired “frittella 2.0”, made with ingredients typical of Italian baking traditions (flour, eggs, sugar, milk and yeast) to which we have added the flavour of banana that children enjoy so much. This time, however, you will have to work a little harder than usual; but it will be worth it as these two-tone pancakes are simply scrumptious. Let’s get going!

Two-tone pancake

Ingredients for 12 two-tone pancakes

● 120 g of flour
● 15 g of sugar
● 25 g of butter
● 100 ml of milk
● 100 ml of Banny
● 6 g of baking powder for cakes
● 2 eggs
● 15 g of cocoa powder
agave syrup to taste

Procedure 

To create the mixture of your two-tone pancakes, first prepare the 100 ml of Banny: simply dispense 1 capsule of this delicious drink using a Dolce Gusto system machine. Set it aside to cool. If you don’t have this coffee machine, simply use another 100ml of whole milk instead of the Banny.
Proceed with the preparation of your two-tone pancake mixture by melting the butter over a low heat; once removed from the stove, set aside to cool.
Now separate the egg whites from the egg yolks and place the latter in a bowl so that you can beat them with a whisk, while pouring in the melted butter, milk and Banny at room temperature. When the mixture has become light in colour, set it aside.
Pour 100 grams of sifted flour into a bowl, add the yeast and mix.
Now set this bowl aside too.
Now, whip the egg whites until they form stiff peaks using an electric whisk and add the sugar a little at a time. When the eggs are frothy, add them to the bowl in which you worked the egg yolks (use a spatula and make sweeping movements from top to bottom so that the mixture remains consolidated).
Then, prepare the mixture for your pancakes by dividing this it into two equal parts: pour the remaining flour (25 grams) into a bowl and mix. In a second bowl add the cocoa and mix. You can now bake your two-tone pancakes. Start with the light mixture: place a non-stick pan greased with a little butter over a medium heat (never high). When the pan is hot, ladle some of the light mixture into the centre and cook. When you see bubbles appear on the surface, flip the pancake over like an omelette and cook (still over medium heat) the other side. Once your pancake looks cooked, transfer it to a plate with a flat scoop. Proceed in this way until all the mixture is used.
Once the light mixture is finished, proceed in the same way with the cocoa mixture. Remember that the surface of the non-stick pan should be lightly greased with butter (only a little) and that the heat must be medium (not high).
It’s time to make your two-tone pancakes: how do we do this?
Take one or more molds and start cutting the pancakes one by one in the centre: each mold will have to contain both a dark and a light pancake in order to interchange the shapes thus obtained: a little heart obtained by cutting the light pancake will be inserted into the dark pancake; it should be inserted into the cut part using the same mold and, vice-versa, insert the dark heart into the light pancake.

You can garnish your two-tone pancakes with agave or maple syrup and with fresh fruit (especially banana slices) or dried fruit, and sprinkle them with cinnamon or cocoa, for a nutritious breakfast and a rich and delicious snack, suitable for adults and children: take it from Banny!

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