Ingredients for 4 people
For the batter
70 g of plain flour
100 g of lactose-free Robiola Osella
1 spoons of cold water
2 spoons of extra virgin olive oil
½ sachet of instant yeast (not vanilla flavoured)
the tip of a teaspoon of sugar
1 pinch of salt
200 g of smoked salmon
1 bunch of rocket
200 g of lactose-free Robiola Osella
Shell the egg and separate the yolk from the white. Mix the egg yolk with the Robiola, 4 spoons of water, a pinch of salt the sugar and oil. Sieve the flour with the yeast and add to the mixture, stirring. Leave to rest for about 30 minutes at room temperature.
When the 30 minutes are up, whisk the egg white with a pinch of salt and fold it gently into the mixture.
Heat a heavy-bottomed non-stick pan and grease it lightly with oil. Spoon the batter into the pan, leaving sufficient space between each one so that they don’t run together, cooking just a few at a time. The surface of the pancakes will soon start to bubble and become firm. Use a spatula to turn them over and cook until golden on the other side. Continue like this until all the batter has been used.
When ready, garish the pancakes with the Robiola cream, sliced salmon, a few rocket leaves and the sliced cucumber. Complete with freshly ground pepper and serve.