Pancakes with spread paste
- Total time
- 15 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
10 min
Cook
5 min
Total time
15 min
Ingredients
Ingredients
- 250 250 wheat flour
- 50 g 50 g of melted butter
- 1 1/2 packages of chemical yeast
- 1 c. à soupe 1 tablespoons of sugar
- 37 cl 37 cl milk
- 2 2 eggs
- 1 sachet 1 bags of vanilla sugar
- 1 1 pots of spread dough
- salt
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Method
- 1
1 hour before preparing pancakes: Tap a baking sheet of sulphurized paper. Place on top 8 tablespoons of spread paste. Press with the back of the spoon to form discs. Freeze for 60 minutes.
- 2
In a salad bowl, mix dry ingredients (meal, sugar, vanilla sugar, yeast, salt).
- 3
In another salad bowl, mix egg yolks with milk.
- 4
Pour this mixture into the first bowl gradually to avoid lumps.
- 5
Add melted butter and mix well.
- 6
Beat white in firm snow with 1 pinch of salt. Include them in the preparation delicately so as not to break them.
- 7
For cooking, over very low heat: oil a small skillet. Keep the dough discs in the freezer until the last minute.
- 8
Put 1 preparation layer, place the dough discs in the center of each pancake. Wait for the entire surface to be covered with holes and appear "dry" and turn it over to cook on the other side for about 1 minute. Keep warm until tasting.
Source : marmiton
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