Three-quarters cup of wheat flour (90 g)
One and a half teaspoons of active dry yeast
Half teaspoon of salt
One tablespoon of sugar
One egg
Three-quarters cup of milk (180 ml)
Two tablespoons of melted butter
20 grams of unsalted butter cut into 4 pieces, each 0.5 cm x 2 cm
Four tablespoons of honey (90 g)
Three-quarters cup of wheat flour (90 g)
One and a half teaspoons of active dry yeast
Half teaspoon of salt
One tablespoon of sugar
One egg
Three-quarters cup of milk (180 ml)
Two tablespoons of melted butter
20 grams of unsalted butter cut into 4 pieces, each 0.5 cm x 2 cm
Four tablespoons of honey (90 g)
In a medium bowl, sift together the wheat flour, yeast, salt, and sugar. Reserve
In a blender, beat the egg until it reaches a smooth consistency (2 minutes)
Add the milk, mixing with a spatula
Transfer to the bowl with the wheat flour and mix well
Add the melted butter and mix until a homogeneous mass is obtained
Heat a small non-stick skillet over high heat
Place 3 tablespoons of the dough in the center, without spreading, and cook until bubbles appear on the surface
Reduce the heat to low
With a spatula, flip the pancake to brown the other side (2 minutes)
Transfer to a serving dish and repeat the process with the remaining dough
Place one pancake in the center of four plates, drizzle with 1/2 tablespoon of honey, and cover with another pancake
Arrange the butter on top and drizzle with more 1/2 tablespoon of honey
Serve warm
292 calories per serving
