Inseparable from Anglo-Saxon breakfasts, pancakes form circular pancakes with a thick and soft consistency. Often served stacked in twos or threes, they can be covered with maple syrup, honey, jam, whipped cream or simply pieces of fresh fruit. Here are the little secrets to get a fluffy texture to perfection… and brighten up your Sunday brunch!
- 200g Flour
- 50g Butter
- 3 eggs
- 15 cl Milk
- 1 C. sugar
- 1 Sachet Baking powder
- 1 sachet Vanilla sugar
- 1 pinch(es) Salt
Preparation 10 minutes
Cooking 10 minutes
Melt the butter in a saucepan or in the microwave.
In a bowl, pour the flour, sugar, vanilla sugar, salt and yeast. Mix. Add the melted butter, mix, then incorporate the eggs. Then add the milk little by little to facilitate mixing.
In a very hot and buttered skillet, pour a ladle of batter. As soon as small air bubbles appear, flip the pancake. You will normally see your pancakes puff up. Wait an additional 1-2 minutes, then remove from the heat. Repeat the process until the dough is used up.
Enjoy your pancakes immediately, or reserve them on a plate covered with aluminum foil to keep them whours
These pancakes are an interesting breakfast because they are both sources of carbohydrates, proteins and fats. So many essential elements for a complete breakfast! To accompany them, we will rather choose fresh fruit and honey. Spreads and jams are generally too high in white sugar. However, this recipe has the advantage of containing little sugar, so it would be a shame to add too much as a garnish. White flour can be replaced by semi-wholemeal flour to increase the fiber intake of breakfast, and thus promote transit and make the feeling of satiety last until the next meal!
To make vegetarian pancakes, replace classic cow’s milk with a plant-based drink (soya, hoursnd, hazelnuts, rice, etc.) or even coconut milk for a deliciously exotic note. And for a vegan version, substitute the butter with the same amount of coconut oil, and each egg with 50 g of applesauce, mashed banana or soy yoghurt.