No need to wait for the Chandeleur to make pancakes, they are prepared all year round and on all occasions, it is the ideal snack for all children.
Composed of simple ingredients that we all have in our closets, plus homemade making it really a perfect dessert for our kids!
And that can also be customized with a variety of toppings:
- The first is of course "The spread" is everyone's favourite topping, the most greedy but not the healthiest choice. (while waiting to make a homemade and light spread recipe)
- The powdered sugar, the white but especially the brown is the best to garnish the pancakes.
- Jam, strawberries, raspberries, apricots ...
- Honey, not very common, but some thick pancakes like baghrirs are eaten with honey and it's a delight.
- Fresh fruit, yes, but always in addition to one of the toppings mentioned above.
You can also add praline, whipped cream, ice cream, maple syrup, milk jam, speculoos paste, peanut butter, crushed nuts and the list is still very long....
How to make the pancake batter?
I always prepare my pancake batter at the last minute, with 4 children at home, exit the rest time and I'm a mom not very organized in the kitchen, so it's always the feeling.
But they are still as successful and delicious.
- I prepare a large bowl, in which I pour the flour, the pinch of salt, the sugar and the bag of vanilla sugar.
- I form a well in the center to add the eggs.
- With a hand whisk, I gently mix the eggs first and then gradually incorporate the dry ingredients.
- With one hand, I pour the milk in the center and with the other hand I continue to mix gradually (to have the least lumps in the dough, do not incorporate the milk too quickly into the dry ingredients).
- After adding all the milk, I then get a smooth and homogeneous paste, to the texture of a liquid cream. (If the dough is too liquid, I add a little flour and if it is too thick, I add milk).
- I finish by incorporating the melted butter.
- At this stage you have the choice to let your pancake batter sit for 1 hour or if you don't have time you can cook them immediately.
- I use a pancake pan, (but I'm thinking of investing in an electrical appliance to make mini pancakes and that will also be useful for other preparations like pancakes, blinis, raclette etc...)
- I grease my pan with a little butter, and I pour a little ladle of dough into the hot pan.
- The cooking time, about 1 to 2 minutes per face, I just like them cooked still very white.
I keep the pancake batter for up to 24 hours in my fridge and once cooked, they stay good for about 1 day.
- 500 g milk
- 50 g melted butter
- 250 g Flour
- 4 egg
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tbsp sugar
- Pour the flour, salt, vanilla sugar sachet and sugar into a large container and make a well in the center.
- Place the eggs in it and using a whisk, start by mixing the center only, then while gradually pouring in the milk continue to mix the batter until you get a smooth, homogeneous pancake batter.
- Then add the melted butter and continue to mix again.The dough should have the consistency of a liquid cream, if it seems too thick, add small quantities of milk and if on the contrary it seems too liquid, add a little flour. If your dough is grainy, you can use a blender to smooth it out.
- Heat a pancake pan over medium heat, grease your pan with a little butter.
- Place a small ladle of batter in the hot pan.
- Cook the pancakes for about 1-2 minutes on each side, until they peel off and start to have a nice golden color.