Whisk the egg whites until stiff and set aside.

In a bowl, beat the egg yolks quickly, add the milk and oil and mix.

Add the sifted flour, baking powder, and sugar. Mix with an electric mixer on low speed.

Finally, add the whipped egg whites and mix gently from the bottom up so as not to deflate the mixture, until everything is combined.

Prepare the filling cream by mixing the sweet Gorgonzola with the mascarpone until you obtain a soft and smooth cream.

Grease a nonstick pan with a knob of butter or oil and heat. If you have a heart-shaped pancake pan, place it on the pan and add two to three tablespoons of batter.

When the top appears dry and bubbles form, flip the pancake and cook the other side.

If you don’t have a mold, always scoop out two or three tablespoons of batter and shape them into a circle using the back of the spoon, depending on the size of your heart-shaped cookie cutter. Once cooked, use a cookie cutter to cut out hearts.

Start preparing the heart-shaped pancake cakes by assembling three pancakes and filling them with the Gorgonzola cream, following this order:

Take a pancake, spread the Gorgonzola Dolce Igor cream, add another pancake, fill with the cream and close with a third pancake.

Drizzle each cake with honey.

If you like, you can also add walnuts, pistachios, or hazelnuts on top.

Serve the cakes warm.

200 g of 00 flour
three tablespoons of peanut or sunflower oil
a spoonful of granulated sugar
two medium eggs
270 ml of milk
3 generous teaspoons of baking powder
200 g Igor’s Sweet Gorgonzola
200 g mascarpone
Honey to taste
Equipment:
heart-shaped pancake pan (diameter approximately 10/12 cm) or large heart-shaped cookie cutter