Fluffy pancakes with fermented milk

·         For a dozen small pancakes:

30 g butter - for the frying pan
25 g blond sugar
1/2 tsp vanilla extract
The zest of 1 lemon
160 g fermented milk or robot
1/2 tsp baking soda
130 g wholemeal flour
1 large egg

I used a mixture of 80 g of T 80 flour and 50 g of wholemeal flour

Preheat the oven to 100oC with a baking sheet.

Melt the butter and mix with the sugar, finely grated lemon zest and vanilla. Allow cooling before adding egg, fermented milk and baking soda, mixing well between each addition, until blended.
Stir in flours. The preparation is quite thick, it's normal.

Heat a frying pan over medium heat.
Add a knob of butter and place piles of dough with a tablespoon (about a large tablespoon). Barely spread them out, just to give them a pretty round shape.
Turn them over when bubbles begin to form on the surface.
When the pancakes are golden on both sides, transfer them to the oven on the baking sheet.
Leave them in the oven for at least 5 minutes, so that they finish cooking well and to keep them warm.
Enjoy lukewarmly.

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