Servings:
6
Prep time:
30
Cooking time:
45
INGREDIENTS
- - 250 g fennel
- - 4 eggs
- - 150 g white flour
- - 150 g of rice flour
- - 150 ml of milk
- - 20 g of honey
- - 1 piece of vanilla
- - 1 teaspoon of baking powder
- - Peanut oil
- - salt
- - sugar
INSTRUCTIONS
- Thinly slice the fennel in a pan and cook for about thirty minutes with 100 ml of milk, 50 ml of water, honey and an open vanilla bean. Then drain, taking care to collect the cooking liquid, then pass through a food mill obtaining a puree.
- Pour into a measuring cup the mashed fennel and the cooking liquid deprived of vanilla, then add enough milk to bring the mixture to 200 ml.
- Beat with a pinch of salt, stir in a little time the white flour, rice flour and baking powder, the fennel elongated with the mixture to obtain a semi-liquid batter, cover and let rest for 15-20 minutes.
- Heat plenty of oil in a pan, take a spoonful of batter and let it pour in the oil in a continuous flush; pour 3-4 doses of dough for a time, well spaced. Turn the pancakes as soon as they swell and rise to the surface when they are golden with a slotted spoon, drain on kitchen paper and keep warm. Serve immediately sprinkled, either with sugar or honey hot.
