In France, people eat a lot of pancakes. They are flat and called “crèpes” and can be sweet of savoury. In Breton pancake eateries they have savoury “sarazin” crèpes that could rival with pizzas. The “crèpes Suzette” is an alcohol soaked sweet desert.
In the Netherlands where I grew up, the pancakes are thicker and can be baked with slices of lard or apples.
I like the pancakes to be thick but also light. That is why I add some yeast and let the batter rest for at least an hour.
- 400 grams of flour
- 50 grams of corn starch
- A pinch of salt
- 5 grams of dry yeast
- 600 cl of lukewarm milk
- Two eggs
- A spoon of cinnamon
- Pass the flower and corn starch through a sieve into a bowl, add salt, yeast and cinnamon.
- Slowly pour in the milk while whisking, then add the eggs. Continue whisking until you have a velvety batter.
- Set aside for at least an hour at room temperature.
- To bake the pancakes, you heat a skillet and add a knob of butter.
- When the butter foams you pour in batter enough to cover the skillet.
- You bake on side until the topside becomes dry and shows bubbles, then you turn the pancake over and bake the other side.
- Slide the pancake in the skillet a few times during cooking so that it will not stick to the pan, then slide it onto a dish.
Eat with sugar, honey, jam or sirop.