Grandmother's pancake (Frittelle)

I haven’t written for some days because I was really busy cooking for my grandson Arturo's birthday party for which I decided to prepare finger food for the children to eat easily. The menu included pancakes and “cenci” (fried sweet pastry typical in Carnival period), shortcake with hazelnut cream, other cakes, focaccia bread baked in my wood oven.

GRANDMOTHER’S PANCAKE (FRITTELLE)

Ingredients:

200 gr. flour
15 gr. yeast
100 gr. rice
2 yolks and 1 egg
50 gr. raisin
25 gr. pine nut
120 gr. sugar
600 gr. milk
lemon zeist

Pan fry using seeds oil

Boil rice in 500 gr milk and let it cool. In the meantime mix 40 gr of flour and the yeast (soften it in a bit of warm milk) in a bowl. Knead well, make a kind of ball and let it rise for about half an hour. Mix the leftover flour with the rice, the yolk and the egg, salt, the risen mixture, raisin, pine nuts, lemon zest and 20gr of sugar. Let it sit for 20 minutes then using a spoon pour in hot oil. When frittelle become golden take them and serve after coating them with 100 gr of sugar.