Simple pancake batter

  • Guests 8 people
  • Preparation 35 minutes
  • Cooking 30 minutes
  • Difficulty Easy

Ingredients

  1. 50 g unsalted PDO Charentes Poitou Grand Fermage butter

    1 knob of unsalted PDO Charentes Poitou Grand Fermage butter for frying

    250 g wheat flour

    600 ml warm milk

    4 eggs

    15 g sugar

    1 sachet of vanilla sugar

    Pinch of salt

And don't forget to grade the recipe:

Preparation

  1. Melt the butter. Set aside.
  2. In a mixing bowl, combine the flour, sugar, vanilla sugar and salt.
  3. Make a well and break in the eggs. Mix.
  4. 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.
  5. Leave the pancake batter to rest at room temperature for 30 minutes to 2 hours.
  6. Melt a little butter and spread it around using a paper towel on a pancake griddle at a high heat.
  7. 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:

recipe-pancake-butter-and-caramelised-apples-PDO-butter-grand-fermage

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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