- 200 g wholemeal flour
- 1 tablespoon of quick yeast
- 2 eggs
- 150 ml semi-skimmed milk
- 25 g melted butterFor the sauce:
- 4 tablespoons of brown cane sugar
- 4 tablespoons of water
- 50 g toasted hazelnuts (chopped)
- fresh fruit.
Blend the ingredients for the pancake mix with a blender and allow to settle for 30 minutes.
Make the pancakes in a frying pan with a small knob of butter or a little oil.
For the sauce: melt the sugar in the water.
Add the hazelnuts.
Pour over the pancakes along with seasonal fruit.