I quarrel always with the batter. Instead today I prepared the best pancake of ever. Maybe because best things come when you do not have too many pretensions, without the performance stress to ruin everything. Maybe because I was particularly pleased with the batter, or because I used pecorino cheese made from the ‘seventeen’ herbs of my Daddy. Anyway, with the larger leaves of borage I collected, I made some delicious pancakes. Great as a side dish, but also as an appetizer or to snack.
Recipe: Side dish
borage leaves (medium-large)
- pecorino cheese q.s.
- 100 g of flour “00”
1/2 teaspoon of salt
- 200 ml of sparkling water
Serving: 4 people
a pinch of freshly ground pepper
Prepare the batter by working the ingredients with a whisk, paying attention to avoid lumps and store it in the fridge for at least an hour.
Thoroughly wash the borage leaves and dry thoroughly on a cloth or paper towel.
Cut the cheese into small pieces, which you will use as a filling for the rolls of borage leaves, stopping them with a toothpick.
Heat the sunflowers oil in a large frying pan, immerse in batter and fry the rolls.
When the batter is ready on both sides, pull them out and let them drain on paper towels. Serve hot.
Try to pour the rolls in a little soy sauce before dissolve in the mouth or test any of the following variants:
Variant n1. Where I come from, the recipe calls for anchovy inside the pancake rolls along with the cheese.
Variant n2. Combine the batter with garlic and chopped thyme leaves.
Variant n3. If you do not want to use pecorino cheese, you can use mozzarella or even fry the leaves open, making sure they do not break down during the cooking process.