© Getty Images
The traditional pancake recipe
Ingredients for about 12 pancakes
- 250 g of flour (or T 110 flour for more fiber)
- 4 eggs
- 50 cl of semi-skimmed milk
- 50g butter
- 1 tsp fine salt
- Oil for cooking
Recipe
- Sift the flour in a salad bowl. Add the salt and dig a well. Crack the eggs and start to dilute them with a little flour. Gradually add the milk, mixing with a whisk.
- Melt the butter and fold it into the dough.
- Leave to rest for 1 hour at room temperature.
- Lightly oil a non-stick skillet using a sheet of paper towel.
- Pour a ladle of dough in the pan and spread it by tilting it slightly.
- Flip the pancake using a spatula when it is set and cook it on the other side.
Gluten-free pancakes
Use 150 g of rice flour (or chestnut for a sweeter taste) and 100 g of cornstarch (cornstarch) in place of wheat flour.
Pancakes without lactose
Replace the milk with lactose-free milk (in supermarkets) or with “vegetable milk” (rice, almond, soy milk).
For more softness and a very sweet flavor, mix 25 cl of vegetable milk of your choice and 25 cl of coconut milk.
For pancakes without cholesterol
- We remove the eggs, the source of cholesterol: it is quite possible without completely transforming the result. The risk is lumps when mixing the flour and milk. The trick: mix the dough using a hand blender.
- We replace the melted butter by 3 tbsp. to s. of olive oil, so as to keep the softness.
For slimming pancakes
- Remove the butter.
- Instead of wheat flour, use 125 g of wholemeal flour and 125 g of oat bran: tVery rich in satiating fibers, it also provides softness.
- Pass the dough in a blender or hand blender to make it perfectly smooth after allowing it to rest. Then cook according to the recipe.
- And above all, oil the pan with absorbent paper to prevent the pancakes from sticking.
Read also :
- Candlemas: 6 original pancake recipes
- 1 hot chocolate, 4 healthy versions
Loading widget
