Pancake batter
A recipe from
cooking-ez.com318K4.1 February 2nd 2020
For 20 pancakes, you will need:
Times:
Step by step recipe
1 | Put into a blender goblet: 6 Eggs, 60 g oil, 60 g caster sugar, 500 ml Milk, 2 tablespoons rum and 1 pinch salt. | ![Pancake batter : etape 25 Pancake batter : etape 25](/images/recettes/base/pates/518-2.webp) |
2 | Pour in 80 g Noisette butter | ![Pancake batter : etape 25 Pancake batter : etape 25](/images/recettes/base/pates/518-3.webp) |
3 | Then add 250 g flour.
Note: it is important to begin by pouring in the liquids to avoid forcing the blender motor. | ![Pancake batter : etape 25 Pancake batter : etape 25](/images/recettes/base/pates/518-4.webp) |
4 | Mix on medium speed... | ![Pancake batter : etape 25 Pancake batter : etape 25](/images/recettes/base/pates/518-5.webp) |
5 | ...until the batter is evenly mixed. | ![Pancake batter : etape 25 Pancake batter : etape 25](/images/recettes/base/pates/518-6.webp) |
6 | Your pancake batter is ready for use. | ![Pancake batter : etape 25 Pancake batter : etape 25](/images/recettes/base/pates/518-7.webp) |
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.
July 18th 2024.
![qrcode](/images/qrcodes-recettes/en/518.png)