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Pancakes
- 4 c. soupe butter (80g) Slowly melt the butter. - 375g flour - 1.5 c. café salt - 3 c. café baking powder (levure chimique) - 4 c. soupe sugar - 3 eggs - 400 ml milk (at least) - syrup, composed of 1 part maple syrup and 3 parts cane syrup 1. Mix the dry ingredients in the final mixing bowl. 2. Separately, beat the 2 egg whites until stiff. 3. Mix everything gently, including the egg yolks and milk, with a rounded wooden spoon. 4. Fry the pancakes on medium heat. They are ready to flip when you see small holes that stay open.
Eat with lots of syrup and butter!Original Recipe
Pancakes
- 3 c. soupe butter (60g) Slowly melt the butter. - 250g flour - 1 c. café salt - 2 c. café baking powder (levure chimique) - 3 c. soupe sugar - 2 eggs - 260ml milk - syrup, composed of 1 part maple syrup and 3 parts cane syrup 1. Mix the dry ingredients in the final mixing bowl. 2. Separately, beat the 2 egg whites until stiff. 3. Mix everything gently, including the egg yolks and milk, with a rounded wooden spoon. 4. Fry the pancakes on medium heat. They are ready to flip when you see small holes that stay open.
Eat with lots of syrup and butter!