Today, I propose to make a light and fluffy pancake batter as a chef.
Well ok it's nice lurette that the chandeleur has passed, but it does not matter, especially when we like us a craving for pancakes light, greedy and fluffy to wish, sudden and well, we launch!
- 50 cl milk
- 250g wheat or buckwheat flour for gluten intolerants
- 4 eggs
- 2 sachets of vanilla sugar
- 1 c. soup of powdered sugar
- 1 Pinch of salt
- The zest of 1 yellow or green lemon
- 1 vanilla bean
Sift the flour into a bowl, add the vanilla sugar, powdered sugar and salt.
Dig a well and break the eggs. Mix by gradually incorporating the flour.
Then pour in the milk, stirring constantly. Film the bowl and let stand for 1 hour in the fridge.
Heat a large non-stick skillet over medium-high heat. Grease it generously with a knob of butter.
Pour a ladle of dough, tilt the pan in all directions to distribute it Let it cook for 2 minutes, then turn the pancake over by sautéing it, or with a spatula.
Cook for an additional 1 minute. Book on a plate. Repeat until the dough has run out.
Enjoy plain pancakes, with sugar, jam or melted chocolate.
Chefs tips and tricksTo get a light and successful pancake batter, you have to follow a few rules, but nothing too complicated I reassure you
- To begin with, you need a good flour/liquid ratio, indeed adding too much flour will make your pancake heavy, dry, even brittle.
- Conversely, not enough flour and your pancake will not cook properly and it will tear.
- Then you have to succeed in giving an airy side to your dough, and for that the secret is to make the eggs frothy, beat your eggs to get a sparkling effect
- And finally, you need fat; the fat will give moisture to the pancake without preventing it from cooking, it will contribute to the softness and diffusion of flavors