The pancake is my friend and he never disappointed.
Not complicated, it is always ready to make me happy ...
do without him? No way!
For 20 pancakes
300 g flour (T65 for a more mellow)
50 g sugar
2 packets of yeast (or 20g)
350 ml of milk
50 g butter 2 egg
s lightly beaten
In a large mixing bowl all dry ingredients (flour, sugar & yeast).
Melt butter in milk warmed beforehand.
Pour the milk and butter in the bowl of flour, add eggs and beat with whisk. Mix as little as possible: ingredients should just be incorporated.
Let stand for 30 minutes.
Heat a large skillet over medium heat. Generously butter (especially early). Add 1 large tablespoon of batter per pancake and cook for 1 minute. Back when small bubbles begin to form on the surface. Allow to brown the second side and serve the pancakes immediately, (usually) topped with maple syrup.
Melt butter in milk warmed beforehand.
Pour the milk and butter in the bowl of flour, add eggs and beat with whisk. Mix as little as possible: ingredients should just be incorporated.
Let stand for 30 minutes.
Heat a large skillet over medium heat. Generously butter (especially early). Add 1 large tablespoon of batter per pancake and cook for 1 minute. Back when small bubbles begin to form on the surface. Allow to brown the second side and serve the pancakes immediately, (usually) topped with maple syrup.
0 comments:
Post a Comment