Fluffy Pancakes
Ingredients
- 20 g of blond spent grain flour
- 40 g of wheat flour
- 4 g of yeast
- 50 g of sugar
- 30 ml of milk
- 4 eggs
- Vegetable oil to grease the pan
- A little water
- Accompaniments: fruit, chocolate, icing sugar, whipped cream...
Preparation
- Separate the white from the yolks.
- Mix the yolks with the milk and vanilla until the mixture is frothy.
- Then add the flours and the baking powder to this mixture.
- Beat the egg whites and when they begin to become firm, add the sugar little by little.
- When the whites are firm, add them to the first preparation with the egg yolks, little by little so as not to break them.
- For cooking, pour the batter onto the oiled pan over low heat. When the pancake starts to dry on top, add a layer of batter on top of it. Put a little water in the pan and put a lid on, this will create steam which will cook the pancakes.
- After ⅔ minutes, add a new layer on the pancake and cook with the lid on for ⅚ minutes.
- Add water if necessary. Flip the pancake and leave for ⅘ minutes.
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