This recipe is the one my mother has always made, it comes from the book La cuisine raisonnée which dates from 1967.
Very simple, 5 ingredients, a recipe that I know by heart. The difference is that over the years I have learned to fry batter in peanut oil for crispy pancakes.
These are savory and unsweetened pancakes, perfect for making a ham-cheese or spinach-cheese pancake. Personally, I put peanut butter and maple syrup, it's delicious.
For children, the mix of maple sugar, syrup and bananas is always a winner, or chocolate spread with strawberries.
Enjoy your lunch!
- 2 cups white flour
- 2 cups of milk
- 4 tbsp. tablespoons melted butter
- 1/2 tsp. salt
- 4 eggs
- At home, we have always melted the butter in the milk in the microwave a few seconds beforehand, I recommend it.
- Mix all the ingredients with a whisk or mixer. Do not overmix, but there should be no lumps left.
- Completely cover the bottom of a frying pan with peanut oil (if you want to fry the pancakes) and wait until it is hot before laying a thin layer of pancake batter on it.
- Spread the batter as much as possible in the pan and brown on both sides.
- Serve immediately (personally, I don't remove excess oil, but do so if you wish by placing the pancake on a paper towel).