Pancakes olio di semi d'uva ( vinacciolo ) Piave


The pancakes, even if they are often associated with the American tradition, have Anglo-Saxon origins. It is a very versatile dish as it is perfect for breakfast, as a dessert after a family dinner or to be served during an afternoon tea with friends.


  • 3 eggs
  • 10ml milk
  • Vanillin
  • 2 tbsp honey
  • 200g all-purpose flour
  • A pinch of salt
  • A pinch of baking soda


Difficulty: easy
Cooking time: 10 minutes
Makes 18 pancakes

Cooking instructions

1. In a large bowl, mix eggs, milk, vanillin, honey and add slowly the sifted flour, salt and baking soda, stirring well until the batter is smooth, with the consistency of a cream.

2. Heat a pan with 2 tbsp of Benvolio grapeseed oil until it gets really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter ( usually 2 tbsp ).

3. Cook for about two minutes and then flip the pancake over with a pan slice or palette knife; the other side will need a few seconds only.

4. Repeat until you run out of batter.


Some more advices:

Usually, American pancakes are served with maple syrup, but you can use whatever you want to garnish it. You can sprinkle each pancake with freshly squeezed lemon juice and caster sugar or serve them with melted chocolate, honey, melted butter or fruit jam… it is up to you!