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Pancake batter

Pancake batter

Preparation : 10 min Resting : 1 hr
Cooking : - Equipment :
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Serves 12 pancakes :
3 eggs
500 ml milk
250 g plain flour
2 tbsp vegetable oil
1 pinch salt
1Put all the ingredients in the blender jug, as listed in the ingredients. Blend for 10 seconds, starting at a low speed and gradually increasing to 3, then turn the speed up to 4 and blend for a further 20 seconds.
2Allow the batter to rest for an hour for a better end result.
Chef’s tip

For lighter pancakes, replace a quarter of the milk with beer or water, and for creamier pancakes, replace some of the milk with cream.
To make Breton galettes, replace the wheat flour with buckwheat flour.


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