3 restless pancake batter recipes for Candlemas: Femme Actuelle Le MAG

The recipe for traditional pancake batter

Warm 50 cl of milk in a saucepan with 60 g of butter, until the latter has melted. In a bowl, whisk together 250 g of flour with 30 g of sugar, 1 pinch of salt and 4 beaten eggs. Gradually add the lukewarm milk and 2 tbsp. of rum. When the dough is smooth, use it immediately.

The recipe for vegan pancake pastry

Gather in a bowl 250 g of flour, 50 g of starch, 30 g of sugar, 1 bag of vanilla sugar and 1 pinch of salt. Using a whisk, incorporate 55 cl of vegetable drink (coconut, almond, soy…), 1 tsp. of neutral oil and 1 or 2 tbsp. orange blossom water: the dough should coat the spoon. If you find it too thick, add a little more milk. You can use it immediately.

The recipe for gluten-free pancake batter

Pour 100 g of rice flour into a salad bowl. Add 100 g of cornstarch, 2 tbsp. teaspoon brown sugar and a pinch of salt. Mix, then add 4 beaten eggs, 1 tsp. of vegetable oil and 50 cl of milk, little by little, while whisking. Flavor with rum, orange blossom water or lemon zest, according to your taste.

In these three recipes, the quantities are for approximately 12 pancakes.

Read also :

⋙ How to store the pancake batter?

⋙ The perfect tip for always fluffy pancakes

⋙ Christophe Felder: his best pancake recipes for candlelight

⋙ The top 10 spreads to enhance your pancakes