Description
Taking full advantage of the ingredients I can only find this easily in Italy, I whipped up these pancakes (reminiscent of buttermilk pancakes) for those of us who no longer want pasta.
Ingredients
- 6 whole Quail Eggs
- 1-½ cup Self-rising Cake Flour
- 1-½ cup Goats Milk
- 3 Tablespoons Honey, Plus More For Drizzling
- 3 pinches Black Salt
Preparation
Beat the quail eggs and add them to the flour. Add in the milk and honey.
Heat an 8-inch, deep, nonstick skillet over medium heat. Make sure to oil it lightly before beginning to cook the pancakes. This much batter should make 3 large pancakes. Each pancake requires about 2/3 cup of batter.
Pour each portion of pancake batter into the skillet one at a time. Rotate the skillet so the batter touches the edges. Let the pancakes cook on the first side until there are bubbles rising to the surface of the batter and they are mostly popped. If the pancakes are too dark once you flip them, reduce the heat. Cook the pancake on the other side until no uncooked batter is visible and the second side is golden. If you want, you can poke a fork into the center to check for donesness. Cook the remaining pancakes.
Place the pancakes on a platter, drizzle with honey, and sprinkle with salt. Enjoy!
