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Pancakes with green pesto

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Ingredients for 3 servings:

  • 140 g flour
  • 150 ml mineral water, cold
  • 150 ml milk
  • 3 eggs
  • ½ tsp salt
  • 5 tsp butter
  • some butter for frying
  • n. B. Pesto (basil pesto), homemade

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 25 minutes

Melt the butter. Using a hand mixer, combine all ingredients except the pesto into a batter. Beat the batter on high for one minute until fluffy, then let it rest in the refrigerator for at least 2 hours. Heat the butter in a pan and add a large ladleful of the pancake batter. Cook the pancake until golden brown on both sides. Add more butter to the pan before each pancake. Spread the pancake with homemade green basil pesto, and you’re done!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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