Langhe pancakes

Beat the egg yolks in a bowl, add the milk, then stir in the flour and the yeast, then add salt.

Mix thoroughly to obtain a smooth paste and soft.

If this is the case, add more milk.

Let it sit for a while, then add to the mixture the egg whites: you get a batter that will leave them and spoon in the boiling oil.

When the pancakes have reached the golden brown on both sides, estraetele with a skimmer and store it on a paper towel to remove excess oil.

The saucepan FRY must have high edges of small diameter in order to Cook only three or four pancakes at a time.

Serve the warm opening fricieu meal.

It is a quick and easy dish that in winter the Moms were preparing for the afternoon snack for children in big occasions.

In this case, the fricieu were generously sprinkled with sugar and sometimes the cooks added to the batter bits of Apple.

Suggested wine: Roero Arneis.