Type:
Sucré
Quantité:
15
Pancakes
Temps de préparation:
00:15
Temps de cuisson:
00:15
- 300g flour
- 3cc baking powder
- 1 pinch of salt
- 2 eggs
- 45cl almond milk
- 30g brown sugar
- Knob of butter for the cooking
- 1 jar of cocoa or cocoa-hazelnut Gavottes spread
- Some seasonal fruits
Instructions:
In a container, combine the dry ingredients: flour, baking powder, brown sugar.
Apart from this, quickly mix egg yolks and almond milk. Pour this mixture into the dry ingredients, and mix well to obtain a smooth dough.
Beat the egg whites in snow with the pinch of salt and add to the previous dough.
Butter a pan and heat it to medium heat. Pour a small ladle of dough into the pan. When the small bubbles begin to burst on the surface, flip the pancake with a spatula, cook for a few minutes, then place on a plate.
Repeat the process until the dough is gone.
Spread each pancake with cocoa or cocoa-hazelnut spread according to your taste, and pile on a plate. Serve with seasonal fruit cut into wedges.
To be consumed quickly!
Apart from this, quickly mix egg yolks and almond milk. Pour this mixture into the dry ingredients, and mix well to obtain a smooth dough.
Beat the egg whites in snow with the pinch of salt and add to the previous dough.
Butter a pan and heat it to medium heat. Pour a small ladle of dough into the pan. When the small bubbles begin to burst on the surface, flip the pancake with a spatula, cook for a few minutes, then place on a plate.
Repeat the process until the dough is gone.
Spread each pancake with cocoa or cocoa-hazelnut spread according to your taste, and pile on a plate. Serve with seasonal fruit cut into wedges.
To be consumed quickly!