How to make the perfect pancake?
February 2 is the favorite day for pancake fans… Chandeleur obliges! The brilliant pastry chef-baker Benoît Castel gives us an unmissable recipe.
For about 20 pancakes .
Ingredients.
Unsalted butter: 30 grams.
Flour: 190 grams.
Caster sugar: 60 grams.
Salt: 1 pinch.
Eggs: 4.
Whole milk: 430 grams.
Amber rum (optional): 20 grams.
Vanilla: 1 pod.
Preparation.
In a bowl, mix the flour, sugar, salt and vanilla. Then gradually add the eggs, mix well to obtain a homogeneous preparation. Heat 1/3 of the milk with the butter and melt it. Once completely melted, add the rest of the milk and stir. Gradually add to pancake batter and mix well. Mix if necessary. Grease a pancake pan. Cook a small ladle each time. Serve warm with vanilla sugar.
And the Chef's little advice as a bonus: prepare this device at least the day before and reserve it in the refrigerator for more flavors...
Useful information. Single pancake: €2. Crêpes Suzette box (x6): €13.50. Liter of pancake batter: €8
To be found in the 3 Benoît Castel boutiques: 150 rue de Ménilmontant, 75020 Paris 11 rue Sorbier, 75020 Paris 72 rue Jean-Pierre Timbaud, 75011 Paris, and on the eshop benoitcastel.com
