Pancake batter

Step by step recipe:

  1. 5 min.Pancake batter : Photo of step #1
    Melt 80 g butter in a small pan and leave to cook until it stops boiling. At this point it will give off a hazelnut smell (this is now 'beurre noisette').

    Plunge the bottom of the pan into cold water for a few seconds (watch out for the gush of hot steam!) to cool it.
  2. 5 min.Pancake batter : Photo of step #2
    Put into a blender goblet: 6 eggs, 60 g oil, 60 g caster sugar, 500 ml milk, 2 tablespoons rum and 1 pinch salt.
  3. 3 min.Pancake batter : Photo of step #3
    Pour in the butter; if possible, strain it through a fine strainer.
  4. 2 min.Pancake batter : Photo of step #4
    Then add 250 g flour.

    Note: it is important to begin by pouring in the liquids to avoid forcing the blender motor.
  5. Pancake batter : Photo of step #5
    Mix on medium speed...
  6. 3 min.Pancake batter : Photo of step #6
    ...until the batter is evenly mixed.
  7. Pancake batter : Photo of step #7
    Your pancake batter is ready for use.

Remarks:

If you do not have a blender, you can use a whisk.

You will find plenty of recipes that tell you to leave the batter to rest, but having tried both ways (resting / not resting), I have not found that it makes any difference.

A variation worth trying: replace half the flour with chestnut flour.

Recipes which use it: 3

Crêpes Suzette
Crêpes Suzette
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Yvetot Douillons
Yvetot Douillons

Source:

After Gaston Lenôtre.

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