Restless Sweet Pancakes
This recipe for sweet, restless pancake batter should delight pancake lovers who want a treat without having to wait. Perfect for any foodie who’s on a tight schedule…or just can’t resist the call of a snack!
- 250g of flour
- 3 eggs
- 80g caster sugar
- 1/2 liter of milk
- 50g melted semi-salted butter
- 1 sachet of vanilla sugar
Preparation 8 mins
Cooking 1 hour
Cut the butter into small pieces and melt it in the microwave in a suitable container.
In a bowl, combine the flour, whole eggs, powdered sugar, vanilla sugar, milk and melted butter. Mix with hoursxer so that the batter is neither too thick nor too runny, and especially that it does not contain any lumps.
No need to let the dough rest! Preheat your pan or crepe maker directly to the right temperature for a few seconds, generously buttering it so that the crepes do not stick during cooking.
Take a ladle, pour it in and spread the batter over the entire surface using a pancake rake or spatula. Cook for 1 minute on each side, and set aside. Do this until there is no more dough left.
When all your pancakes are ready, add spread, jam, a scoop of ice cream, fruit or sugar and enjoy. They can also be eaten plain, without any garnish.
In this recipe, butter can also be replaced with vegetable oil, both for preparing the dough and for greasing the pan. For best results, the eggs should be kept at room temperature before mixing with the other ingredients. Want more flavors? This pancake batter recipe can of course be flavored with orange blossom, rum or Grand Marnier at the rate of a good tablespoon (or more according to your tastes).