Pan Meino, a rustic and fragrant autumn dessert rooted in Lombard tradition. These are delicious round cookies with a delicate and buttery flavor. In the original version, elderflowers are used for flavoring, but if you can’t find them, you can omit them and use vanilla instead. They will be just as good.
Pan Meino was initially prepared for the feast of St. George, the patron saint of dairymen, on April 23rd: it is said that dairymen offered liquid cream to accompany these elderflower-scented sweets. Over time, however, it has also been prepared for the All Saints’ Day celebration. Pan Meino or “pan de mej” originates from the countryside of Milan and the provinces of Monza, Lodi, Lecco, and Como. These delightful treats get their name from millet («mej» in Milanese), a grain once used for bread. Today, millet has largely been replaced by cornmeal, and in the modern version, this flour is used to make these delicious traditional sweets.
Pan Meino is perfect for breakfast and snacks or to accompany a cup of tea or coffee. They are very simple to prepare. In the procedure, I will include both the traditional method and the Bimby method.
Let’s move on to the recipe and see together how to prepare these delicious cookies. Below, I leave you with other recipes prepared during this period for All Souls’ Day and All Saints’ Day.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: All Saints, Fall
- Energy 572.83 (Kcal)
- Carbohydrates 92.09 (g) of which sugars 32.50 (g)
- Proteins 10.19 (g)
- Fat 20.31 (g) of which saturated 12.06 (g)of which unsaturated 8.03 (g)
- Fibers 2.28 (g)
- Sodium 25.95 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing Pan Meino
- 2 1/4 cups fine cornmeal
- 1 2/3 cups all-purpose flour
- 2 eggs
- 9 tbsp butter
- 3/4 cup sugar
- 1 packet baking powder
- 1 packet vanillin (or elderflowers)
- as needed granulated sugar (for dusting)
Tools
- Bowl
- Electric whisk
- Baking trays
Steps to prepare Pan Meino
Let’s see now how to prepare Pan de mej or Pan Meino. I will first provide the traditional method and then the Bimby method. In both cases, I recommend taking the ingredients out of the fridge at least an hour before. This way, you can use them at room temperature.
In a bowl, place the room temperature eggs and sugar. Work with an electric whisk at medium speed for 2-3 minutes.
Then add the softened butter and the dry ingredients: all-purpose flour, cornmeal, vanillin, and sifted baking powder. When you can no longer work it with the whisk, continue by hand. Knead until you get a compact and slightly sticky dough.Take a small amount of dough and form a ball about the size of a walnut. Slightly flatten it between your palms. Once ready, place it on a baking tray covered with parchment paper.
If the dough is a bit sticky, you can slightly wet your hands with some water to form the balls.
Proceed like this until the dough is used up.Dust the surface of the Pan Meino with plenty of granulated sugar and bake in a preheated oven at 356°F for about 20 minutes.
When they start to turn golden, take them out of the oven and let them cool.
Pan Meino can also be prepared with the Bimby. Let’s see the procedure together.
Insert the butterfly whisk into the bowl. Add eggs and sugar and work 3 min. speed 5.
Remove the butterfly whisk and add all the other ingredients to the bowl: 3 min. speed 3.
You will get a firm and slightly sticky dough.Proceed to form the cookies.
Take a small amount of dough and create a ball about the size of a walnut. Slightly flatten it between your palms. If the dough is sticky, do this with slightly damp hands.
Continue like this until the dough is used up and place the Pan de mej cookies on a tray covered with parchment paper.
Dust the Pan Meino with plenty of granulated sugar and bake in a preheated oven at 356°F for about 15-20 minutes.When they start to turn golden, they are ready. Take them out of the oven and let your Pan Meino cool before enjoying them!
Storing Pan Meino
– Pan Meino, like all cookies, is stored in a tin container or any airtight container away from humidity. It keeps well for up to 3-4 days.
– It can be frozen once cooked and cooled. Just defrost it in time or heat it slightly in the oven to make it crisp as if freshly baked.
FAQ (Questions and Answers)
Is Pan Meino also prepared for All Saints’ Day?
Yes, today in many areas of Lombardy it is also prepared for All Saints’ Day and the first days of November. It is considered an autumn dessert of memory, perfect for pairing with sweet wines or whipped cream. Originally, however, it was prepared on April 23, on the occasion of the feast of St. George, protector of dairymen.
Are there modern variations of Pan Meino?Yes, some versions replace elderflowers with lemon zest, vanilla, or anise, or enrich the dough with a bit of cream or honey to make it softer.
Is it possible to make Pan Meino gluten-free?Yes, just replace the all-purpose flour with a gluten-free mix or rice flour; cornmeal is already naturally gluten-free.
Can brown sugar be used instead of white sugar?Yes, you will get a more rustic flavor and a more intense amber color, perfect for those who love sweets with a bold taste.
What beverages pair best with Pan Meino?Traditionally it was enjoyed with liquid cream, but today it pairs well with sweet wines like Moscato or Vin Santo, or with tea.
