Our Honey Castagnole. The “castagnole” are typical Carnival pancakes that can be made in many variants. Our recipe is one of the most traditional but with a super delicious coating prepared with honey instead of icing sugar to lick not only a mustache … but also your fingers!
Ingredients for a tray of Castagnole:
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of olive oil
- Half a glass of Anise Liqueur Varnelli
- Half a glass of white wine
- A grated lemon
- A tablespoon of melted butter
- 1.5 packets of vanilla yeast
- 500 grams of flour
- 150/200 grams of honey
- Seed oil for frying
Mix all ingredients in a pan incorporating first the eggs and sugar to the flour and then adding one by one all the other components, stirring with a spoon. The mix will be made very soft and sticky. Pour the oil in a frying pan and when the oil reaches the ideal temperature, take a little ‘of dough with a spoon and, helping to detach it with your finger, pour it into the pan. Continue paying teaspoons of dough until the pan will not be quite full but leaving a ‘space between a pancake and the other. They will form so some nice castagnole, irregularly shaped, which in contact with the oil will begin to swell. When the castagnole will be golden on one side you can be turned with a shovel and when they have an amber color on both sides, they are cooked. Drain pulling out one by one, place them on a paper towel for a few minutes. As you are ready, sprinkle the castagnole with honey in the meantime it has been dissolved in a small saucepan over low heat.
Enjoy your meal!
Since the dough of castagnole is very soft and sticky, pour them with the spoon in the frying pan, help you with your oiled finger and with gentle but firm movements and the operation will be much easier.