Breakfast is ready! And what would a Sunday morning be without pancakes? (answer: the worst thing that could happen) 😉 In any case, it’s our tradition (well we still alternate with pancakes and croissants, you have to eat varied huh) and in principle we don’t weigh the ingredients at all !
We still put the weights below but we advise you to do like us, because it’s the weekend so we don’t worry: you put a lot of flour in a bowl (the size varies according to your hunger), a little cornstarch, a little sugar, a pinch of salt. You pour soy milk while mixing so that it becomes liquid and then you finish with a spoonful of oil and the aroma of your choice (orange blossom water, rum, vanilla extract…). Voilouuuu!
- cornstarch – 30 (g)
- soy milk – 650 (mL)
- wheat flour – 300 (g)
- salt – 1 – 1 (càs)
- orange blossom water
- sugar – 50 (g)
- Pancake batter: Put the flour, starch, sugar, vanilla sugar and pinch of salt in a bowl and mix everything. Pour in the soy milk gradually, mixing quickly with a whisk. As soon as your dough is liquid, add the rum or orange blossom water and the tablespoon of oil. You can add a little water to make the texture really fluid.
- If you have a little time, let your dough rest for about an hour.
- Cooking: Heat your lightly oiled skillet over high heat. Pour a ladle of batter and cover the pan with it. Loosen the pancake with a spatula, checking that it is golden enough. For the other pancakes, cook them over medium heat.