Semi-finished for pancakes
Semi-finished for pancakes
PRODUCT DESCRIPTION
Type “1” soft wheat flour, rice flour, corn fumet, raising agents (baking soda E500, sodium pyrophosphate E450), potato starch, salt.
USE
135 g mix, 30 g granulated sugar, 130 ml milk, 20 g melted butter or
olive, 1 large egg, 3 g fine salt. Sift the preparation with salt and sugar
in a large bowl. Separately whisk together the milk and egg then
add the melted butter (allowed to cool slightly). Pour the mixture
of milk into the flour mixture and, using a fork, beat until
to obtain a smooth batter. Any lumps will disappear after a while.
of mixing. Leave the batter to rest for about an hour in the fridge. Warm up
a non-stick pan over medium heat and add a knob of butter.
When it has melted, add a ladle of batter (or two depending on the base
the capacity of the batter to be able to cook more at the same time).
Wait for the top of the pancake to bubble, then flip
and cook until both sides are well browned and the pancake
it will not have reached about 1 cm thick.
