Ingredients
- 440 g all-purpose flour
- 350 ml whole milk
- 180 g sugar
- 100 g cow milk butter
- 4 medium eggs
- 20 g baking powder
- 1 vanilla vial
- orange zest
For garnish
- ION NUCREMA hazelnut praline 30% less sugar
Method
Place the butter in a coffee pot, and melt it over low heat, without burning it.
Then, in a bowl, place the melted butter, milk, eggs, and sugar and stir well with a hand whisk, until sugar dissolves.
Afterwards, in a large bowl, add flour, baking powder, orange zest, vanilla, and the butter-eggs mixture, and then whisk together for 1 minute until completely homogenized.
Line a 24cm round baking pan with parchment paper, and transfer the mixture into it. Bake in a preheated oven, on the middle oven rack, at 180 C fan, for about 25-30 minutes.
When the pancake is ready and still hot, flip it over on a new parchment paper sheet, and then remove the parchment paper you baked the pancake on. Next, spread over the surface of the pancake as much hazelnut praline as preferred.
Optionally, you could garnish with nuts, fruit, or whatever you wish.
