Simple pancake batter
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Guests 8 people
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Preparation 35 minutes
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Cooking 30 minutes
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Difficulty Easy
To make this recipe
Ingredients
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50 g unsalted churned Grand Fermage butter
1 knob of unsalted churned butter for frying
250 g wheat flour
600 ml warm milk
4 eggs
15 g sugar
1 sachet of vanilla sugar
Pinch of salt
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Preparation
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Melt the butter. Set aside.
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In a mixing bowl, combine the flour, sugar, vanilla sugar and salt.
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Make a well and break in the eggs. Mix.
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Gradually pour in the milk while stirring, until a smooth mixture is formed. Add the melted butter (which should still be slightly warm) and mix again.
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Leave the pancake batter to rest at room temperature for 30 minutes to 2 hours.
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Melt a little butter and spread it around using a paper towel on a pancake griddle at a high heat.
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Once the pan is nice and hot, ladle in a little batter, spread it around and cook until it starts to turn a golden colour. Turn the pancake over and cook for a few moment before placing on a serving plate. Repeat until all the batter is used up.
And don't forget to grade the recipe:
Gourmet tips
For very delicious pancakes, nothing is better than adding salted butter caramel or some caramelised apples…
Or both, why not !
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