The ingredients for pancake batter are the same as pancake batter:flour, eggs, milk, baking powder, salt... The recipe is very simple:for about twenty pancakes, mix in a bowl 250 g of flour with half a sachet of baking powder, 2 large whole eggs and 1 pinch of salt. Gradually add 30 cl of milk. Then let the dough rest in the fridge for about 1 hour.
To obtain very round and regular pancakes, the ideal is to cook them in a blinis pan. If you don't have a blini pan, use a pancake pan or a classic pan, and cook three to four pancakes at a time, making sure to space out the small heaps of batter. Grease the pan with a little butter or oil, and pour a small ladle of batter to a thickness of about 2 to 3 mm. Do not spread the dough. Cook for about 1 minute before flipping the pancake. Extra tip:be careful, because pancakes tend to burn quickly, make sure the fire is not too high. The pancake is ready to flip when small bubbles form on the surface. Continue cooking for about 30 seconds. Serve immediately. You can accompany your pancakes with honey, maple syrup, jam, fresh fruit... Another solution:incorporate the ingredients of your choice directly into the pancake preparation before cooking the dough:vanilla extract, flower water orange blossom, fresh fruit, honey... One of the traditional recipes is that of blueberry pancakes, to be enjoyed for breakfast for example!
