25gr Brewer’s Yeast
100gr granulated sugar
30gr pine nuts
2 tablespoons grappa or rum
Peanut Oil for frying
Wash the raisins and dry. Dissolve the yeast in lukewarm milk and melt the butter in a bain-marie. In a bowl put 50gr of sugar and work it with eggs; Add the melted butter, yeast, raisins, pine nuts, grated lemon peel and the rum stirring until you get a homogeneous dough. Add little at a time the flour and a pinch of salt. Work the mixture vigorously and let it rest an hour until it has doubled its volume. Heat the oil well and, using a teaspoon to give them the shape, fry the pancakes until they are swollen and golden. Drain on absorbent paper and serve sprinkle with the remaining sugar.
TONOLO, near Campo Santa Margherita, makes exceptional pancakes with raisins or without raisins.
We propose therefore for this tour some of our apartments close to the aforementioned patisseries: