Pancake batter without milk
Enjoying good pancakes without having to count the number of calories is possible thanks to this pancake batter recipe without milk! Infinitely light, they will seduce the great gourmands concerned about their line. Made without any dairy product, this recipe will also suit all lactose intolerant people who wouldn’t skip La Chandeleur for anything in the world!
- 400ml water
- 250g of flour
- 3 eggs
- 3 tbsp. powdered sugar
- 1 sachet of vanilla sugar
- ½ packet of baking powder
- 2 tbsp. vegetable oil
- 1 C. teaspoon orange blossom extract
- 1 pinch of salt
Preparation 10 minutes
Cooking 15 mins
In a bowl, mix with a whisk the flour, powdered sugar, vanilla sugar and yeast. Dig a well in the middle and put the whole eggs, salt and oil in it.
Beat everything together, then mix with a whisk before gradually incorporating the water, whisking vigorously. Once the paste is very liquid and without lumps, pour in the orange blossom extract. Unlike the traditional recipe with milk, there is no need to let the dough rest, you can start cooking immediately.
Preheat your frying pan or crepe maker to the right temperature for a few seconds and grease it generously, with a cotton pad soaked in oil or butter, so that the crepes do not stick during cooking. If you’re using a non-stick skillet or crepe maker, you won’t need to repeat the operation between each crepe.
Take a ladle of batter, pour it in completely and spread it over the entire surface using a pancake rake or flexible spatula. Do this until there are none left.
Arrange your pancakes on a flat plate, stacking them on top of each other, then cover them with aluminum foil to keep them whours
This recipe can also be made with a blender: just add all the ingredients before starting it at full power.