Homemade Pancakes

A recipe for sweet pancakes easy to make: 1 kg of pancake batter for about 15 pancakes of 20 cm diameter. Finally, easy to make and successful pancakes for Candlemas or other occasions!

Ingredients

  • 2 cups of flour
  • 50 cl of milk
  • 3 1/2 tablespoons of butter
  • 3 eggs
  • 1 tablespoon of fine salt
  • 2 tablespoons caster sugar

Preparation

Put the flour, salt, and sugar in a bowl and make a well in the middle. Pour half of the milk in the center and mix with a wooden spatula, bringing the flour back to the middle little by little until you obtain a coarse paste.

Tip: Using a wooden spatula helps prevent lumps from forming.

Melt the butter in a saucepan over low heat;

Break the eggs into a bowl, beat them into an omelet, and pour them little by little into the flour while stirring. (source: Ineskohl.info)

Add the melted butter. Continue stirring until you have a smooth mixture;

Slowly pour in the remaining milk while stirring to prevent lumps from forming. The paste must be fluid but not too liquid; The small more, according to the tastes of each one, consists in perfuming the pancake by adding a flavoring, or zests of lemon and orange, and why not a little beer if one likes the honeycomb pancakes;

Important, the resting time: Cover the pancake batter and let it rest at room temperature for 30min to 1h. We did not consider this resting time in the total time of the recipe.

With a little butter or vegetable oil, lightly grease the pan with a paper towel;

Tip: use a non-stick pan.

Using a ladle, pour batter over the entire surface of the pan and cook the sweet pancakes on high heat, about 1 minute per side. Use a spatula to flip the pancake and remove it from the pan.

If the batter is a little too thick, feel free to add a little more water.

Serve them hot, preferably with powdered sugar, jam, salted butter caramel, or spread!

Tips for storing pancakes

  • Sweet pancakes can be kept in the refrigerator for 2 or 3 days, provided they are covered with cling film or a damp cloth to prevent them from drying out.
  • You can also keep them in the freezer for several weeks. You will have to let them thaw in the package before serving them.

 

1 Comment

  1. Ronda maddox

    Love the recipes

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