Ciaffignone with a Twist

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) grated Parmesan cheese 1/2 cup (60g) grated Parmesan cheese
• 2 tablespoons chopped fresh herbs (such as basil, parsley, or thyme) 2 tablespoons chopped fresh herbs (such as basil, parsley, or thyme)
• 2 tablespoons chopped sun-dried tomatoes 2 tablespoons chopped sun-dried tomatoes
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, Parmesan cheese, fresh herbs, sun-dried tomatoes, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, eggs, and olive oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
5. 5.
   Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
6. 6.
   Repeat with the remaining batter.
7. 7.
   Serve the Ciaffignone warm, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Fresh herbs — Feel free to experiment with different herbs based on your preference. Basil, parsley, and thyme work particularly well in this recipe.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of grated Parmesan cheese on top of each pancake while cooking.
• Serve the Ciaffignone with a side of fresh tomato salad for a refreshing contrast.
• If you prefer a crispier texture, cook the pancakes for a slightly longer time on each side.
• Experiment with different fillings such as sautéed mushrooms or cooked spinach to customize the recipe to your liking.
• Leftover Ciaffignone can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Ciaffignone as a main dish for breakfast or brunch, accompanied by a side salad or roasted vegetables. It can also be enjoyed as a light lunch or dinner option.

Presentation advice

Arrange the Ciaffignone on a platter, garnished with fresh herbs and a sprinkle of grated Parmesan cheese. The golden color of the pancakes will be visually appealing, and the aroma of the fresh herbs will entice your guests.