Pastiera pancakes are an original and fragrant variation of classic pancakes, perfect for breakfast or an unusual snack. Inspired by the flavors of the Neapolitan pastiera5 versions of the Neapolitan pastiera: discover your favorite, they combine the softness of the batter with the scent of orange and the texture of cooked wheat, creating a truly particular and tasty result.
This recipe is simple and quick to prepare, and it is ideal for using leftover cooked wheat after making the pastiera, avoiding waste and turning it into a creative breakfast.
The secret to getting fluffy pancakes is to lightly blend the wheat, so it becomes creamier and well integrated into the batter. Served with a drizzle of honey, fresh orange zest and some candied peel, these pancakes truly recall the typical aromas of pastiera.
Perfect to enjoy just made, they are ideal to start the day with a touch of sweetness and originality.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 5 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for the pastiera pancakes:
- cup cooked wheat for pastiera
- 1 medium egg
- 1/2 cup cow's milk (or plant-based)
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 orange (grated zest)
- 1 pinch fine salt
- oz candied orange peel (or chocolate chips)
- to taste acacia honey
Tools for the pastiera pancakes:
- 1 Bowl
- 1 Whisk
- 1 Pan nonstick
Steps for preparing and cooking the pastiera pancakes:
Place the cooked wheat in a blender together with 2 tablespoons of milk and blend for a few seconds until you obtain a coarse cream.
In a bowl, mix the egg with the milk and the blended wheat. Add the sugar, the grated orange zest and a pinch of salt, mixing well.Add the flour and baking powder, incorporating them little by little until you have a smooth and fairly thick batter.
Add the candied orange cut into small pieces or, alternatively, the same amount of chocolate chips and gently fold them in.Heat a lightly oiled nonstick pan, or a pancake pan, and pour a ladleful of batter for each pancake.
When bubbles begin to form on the surface, flip the pancakes and cook them for about another minute on the other side, until golden.
Serve them stacked with a drizzle of honey and fresh orange zest if desired.
Tips from Cris & Max
To get fluffier pancakes, you can whip the egg white until stiff and gently fold it into the batter.
Do not cook the pancakes over too high heat, to avoid them browning too much on the outside while remaining raw inside.
If the batter is too thick, you can add one tablespoon of milk to adjust the consistency.
Serve them just made to enjoy them at their best, while they are still soft and fragrant.
FAQ (Questions & Answers)
Can I use the cooked wheat leftover from the pastiera?
Yes, this recipe is perfect for using up leftover cooked wheat and turning it into a different breakfast.
Do pancakes with wheat turn out heavy?
No, by blending the wheat and balancing the ingredients well you get light and fluffy pancakes.
Can I skip the candied peel?
Yes, candied peel is optional and can be omitted or replaced with chocolate chips.
Can they be made in advance?
Yes, you can prepare them in advance and gently reheat them before serving.
