French pancakes for breakfast?
When your girlfriend kindly asks you to make some pancakes for breakfast, what can you do? As I believe cooking should be very intuitive this recipe is definitely not the Holy Grail for perfect pancakes, but they sure tasted good!
* for about 7 pancakes (2 portions)
- 100 grams of flour (to bake gluten free pancakes you simply use buckwheat flour instead)
- 3 eggs
- 50 grams of cane sugar
- a pinch of salt
- 300 ml of milk
- a table spoon of butter
Mix all the ingredients together in a big bowl, use a hand blender to do so until you obtain a liquid batter, it helps you to avoid having floury lumps in your pancakes. This recipe will give you thicker crispy pancakes, if you prefer thinner ones you could add some more milk…
Butter the preheated pan on a medium high fire. When the butter is melted, gently pour in a soup-ladle of batter; make a turning move with your pan to spread it equally. When the edges of the pancake appear dry, loosen them from the pan using a wooden spatula, but don’t rush it, give it the time to bake and colour evenly. Turn the pancake around when the colour suits your ideal pancake impression, or as shown in the picture above.
We enjoy our pancakes the most with some melted butter, crispy cane sugar and sprinkled fresh lemon juice. The citric touch adds some freshness to this overall sweet experience, give it a try…
Bon appétit mes amis!