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The traditional pancake recipe
Ingredients for about 12 pancakes
- 250 g flour (or T 110 flour for more fibre)
- 4 eggs
- 50 cl 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 into it and start mixing them with a little flour. Gradually add the milk, mixing with a whisk.
- Melt butter and stir into the batter.
- Leave to rest for 1 hour at room temperature.
- Lightly oil a non-stick pan using a sheet of paper towel.
- Pour a ladle of batter in the pan and spread it out, tilting the pan 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 100g cornstarch (cornstarch) instead of wheat flour.
Lactose-free pancakes
Replace the milk with lactose-free milk (in supermarkets) or with a “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
- Eggs are removed the source of cholesterol: it is quite possible without completely transforming the result. The risk is lumps when mixing flour and milk. The trick: mix the dough using an immersion blender.
- Replace the melted butter by 3 c. at s. of olive oil, so as to preserve the mellowness.
For slimming pancakes
- Eliminate the butter.
- Instead of wheat flour, use 125 g of wholemeal flour and 125 g of oat bran: tvery rich in satiating fibres, it also provides softness.
- Put the dough in a blender or an immersion blender to make it perfectly smooth after letting it rest. Then cook according to the directions in the recipe.
- And above all, oil the pan with a paper towel to prevent the pancakes from sticking.
Read also :
- Candlemas: 6 original pancake recipes
- 1 hot chocolate, 4 healthy versions
