# Family💚 Today I'm sharing a delicious pan-fried semi-wholemeal flour pizza, instant, yeast-free! You make it by hand in a few minutes and without leavening, you put it to cook in a simple pan.
With the indicated doses, you will get a 22/24 cm diameter pizza.
I couldn't leave you without the semi-wholemeal version of the instant pan pizza you loved so much! Here it is, quick and easy like the one you have seen, suitable for those who prefer more rustic doughs!
Here you will find the version with white flour!
How many times have I told you that for my recipes you can use white or rustic flours simply by learning to dose the water that changes depending on the flour you use? Virtually always! So why is the dose of water in this recipe identical to the recipe with white flour?
From experience I tell you that a small dough, that is a dose for a single pizza is much more manageable than large quantities, so if the dose is not balanced to the gram you will not find great difficulty in kneading. On the contrary, if you try to make doses for yourself or four people, surely the amount of water must change to make a larger dough workable.
Hence the advice: if you are a beginner and do not have a proven recipe, start with small doughs!
American pancakes they are soft pancakes that are simple and quick to make. The pancakes originate from the United States, are prepared for breakfast and are very similar to French crepes but smaller, more puffy and thick (about 3-5 mm) thanks to the presence of baking powder. The procedure is very simple, just add the 3 liquid ingredients (milk, egg and melted butter) to the dry ingredients (flour, sugar, salt and yeast), mix and heat a non-stick pan, pour a few spoonfuls and you're done, in 2 minutes. they will be ready! Here in the house we love them! The real original recipe calls for a tower to form with at least 2-3 pancakes and pour the famous maple syrup on the top, some red fruit and you'll love it, it is an alternative to an Italian breakfast based on croissants or sweets. Breakfast
Ingredients for 10 pancakes
milk 185 ml at room temperature
butter 30 gr
flour 125 gr
15 gr sugar (or honey)
baking powder 5 gr
salt 2.5 mg
maple syrup (or honey or chocolate topping)
fruste (hand or electric)
1 non-stick plastic scoop
1 non-stick pan
Watch the Video Recipe of American Pancakes
How to make American Pancakes
Prepare all the ingredients on the table: in a small bowl combine all the dry ingredients (flour, yeast, sugar, salt). Melt the butter in a saucepan and keep it handy as soon as it has melted.
Put the egg in a bowl and beat it with whips (hand or electric) add the milk and melted butter,
mix and add all the dry ingredients.
Stir again with the whisk for a few minutes until the mixture is smooth and almost fluffy, very similar to a liquid batter. Let it rest while you prepare the pan, it is important that the pan is non-stick and without scratches (otherwise the pancakes will stick and burn easily); heat the pan well over medium heat to low. Put a piece of butter on a paper napkin and close the napkin into a bundle, press the butter wrapped in the napkin onto the pan so that it melts a little and pass it over the entire already hot surface of the pan.
At this point, take the mixture and with a spoon pour some of it into the pan (I used 1 and a half tablespoons of mixture for each pancakes).
Wait a few moments, bubbles will immediately form on the surface, as soon as bubbles start to break and create holes then that is the right time to turn the pancakes using a non-stick scoop,
cook for a few moments also on the other side, lowering the heat a little.
Place the pancakes on a plate, creating a tower. Repeat the butter operation with the napkin before proceeding with cooking other pancakes. Add a little butter on top of the tower created by the pancakes, a little syrup (maple or sour cherries) and serve still hot. And here are yours pancakes, the famous American pancakes. Enjoy your meal!
WHAT TO DRINK: Long coffee or orange juice
In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it
L'Pumpkin barley it's a first course autumnal, hot And comforting, an 'alternative to the classic Pumpkin Risotto! In this case made with Barley, a ceral rich in fiber, that's right like risotto; first comes toasted in a pan and finally cooked slowly in the Cream of pumpkin flavored with Rosemary! Imagine the absolute goodness: very creamy, scented, from delicate flavor but at the same time tasty!
It is also a quick preparation and a lot too easy! In little more than 30 minutes is ready on the table! For the realization you can choose the pumpkin you prefer, I prefer the delica or valance, which have a thicker texture and a tastier taste! The secret for a perfect result is the slow and steady cooking as well as always keep moist the orzotto with the necessary liquids! Trust me and you will be amazed at the result: a Pumpkin barley from the unparalleled goodness preparing it as soon as possible throughout autumn and winter! Great hot but also warm, as a substantial first course both for lunch that for dinner! Also ideal for children who will love it to death and i Vegans! because without butter and without animal fats!
Spelled soup (simple and delicious, the basic classic recipe and many variations!)
Pumpkin barley recipe
Quantity for 4 people
320 gr of pearl barley
600 grams of pumpkin pulp (net waste weight)
1 liter of boiling water (or vegetable broth)
1 cup full of dry white wine
3 – 4 tablespoons of extra virgin olive oil (intense flavor)
2 sprigs of rosemary
2 – 3 tablespoons of parmesan or parmesan (optional)
How to make pumpkin barley
First of all, slice the pumpkin with all the peel and follow the steps to prepare the BAKED PUMPKIN
if you cut it thin it will take a few minutes to cook!
When the pumpkin is half cooked after the first 10 minutes, heat the oil in a large pan where you will prepare the orzotto and put the water or broth to boil.
Then add the barley to the pan. Toast on a high flame for 2 – 3 minutes
Finally add the white wine and let it evaporate completely for the time necessary.
Then lower the heat and add 2 ladles of boiling water to your barley and cook very slowly with the lid on until it absorbs all the water.
Check the pumpkin, when it is soft, take it out of the oven, peel it in a few seconds, blend with a blender, adding if too thick 1 ladle of boiling water:
At this point, pour all the hot pumpkin cream into the barley, 1 or 2 ladles of boiling water and 2 sprigs of rosemary.
Finally, turn well and leave to simmer with the lid on for 10 – 12 minutes, adding water if you see it dry and turning from time to time.
Finally find out, evaluate the cooking, the time required depends a lot on the type of barley, remember that it must be soft to the bite, although al dente!
When cooked, add the salt, remove the sprigs of rosemary, stir over a low heat with a drizzle of oil and the Parmesan!
It must be creamy and not dry, so you can decide if it still needs water!
Yours is ready Pumpkin barley
You can keep at room temperature for half a day, then in the fridge for 1 day. Just heat it with a few tablespoons of water.
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