Celebrate Easter with this yummy Easter Pancakes with Portuguese “Doce de Ovos” recipe – great for sharing anytime with your loved ones. Happy Easter!
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (makes about 16 pancakes)
For the pancakes:
140 g spelt or wheat flour (T55)
80 g almond flour
20 g brown or mascavado sugar
320 ml milk or plant-based drink
2 large eggs
70 ml extra virgin olive oil
1 tbs. baking powder
1 pinch of salt
“Fios de ovos” and Easter almonds and chocolates to decorate
Portuguese “Doce de ovos” to decorate and serve
For the Portuguese “Doce de Ovos”:
5 egg yolks + 1 egg
250 g white sugar
125 ml water
1 cinnamon stick
1 piece of lemon peel
RODI products used in the preparation of this recipe
Kitchen sink: Invisible 40
Accessories: Colander Lux/Line e Bamboo chopping board
Prepare the egg cream to allow it to cool (you can make it in advance and store it in the fridge).
Put the water, sugar, cinnamon stick, and lemon peel in a thick-bottomed saucepan over medium heat.
Meanwhile, pour the egg yolks and the egg into a metal or glass bowl and whisk them together with a fork.
Once the sugar syrup bubbles, count for three minutes.
Remove the pan from the heat, discard the lemon and cinnamon stick, and pour into the bowl of egg yolks, stirring constantly,
Put a sieve in the pan and strain the mixture. Bring the pan back to the heat. Stir constantly until the egg cream thickens and has a smooth, glossy consistency (should take less than 10 minutes).
Transfer the egg cream gently into a clean glass jar, cover it, and turn it upside down to create a vacuum.
Leave to cool and refrigerate until needed (it will last a month in the fridge).
For the pancake batter, combine all the ingredients in a food processor and pulse until you get a smooth mixture.
Alternatively, mix it manually – beat the eggs with the sugar, then add the olive oil, flour, yeast, salt, and milk.
Set a non-stick frying pan on high heat and brush it with olive oil.
Use a small soup ladle to pour small amounts of batter and cook the pancakes – wait until bubbles start to form on the top and the edges look dry and set. Then, flip. Continue cooking until golden on both sides.
Assemble a tower of pancakes, spreading each pancake with the egg cream.
Finish with the last pancake, spreading it with more egg cream.
Embellish with “fios de ovos” and Easter almonds and chocolates.