What could be better than offering the grandchildren to make pancakes for a snack when they are at home? Whatever their age, tasting pancakes will be an incomparable gourmet pleasure, not to mention that it allows you to eat with your fingers! Finally, learning, then trying out and eventually mastering the technique for sautéing pancakes remains an undeniable family tradition; especially if the parents have little time available at home, this learning is a pleasure to be shared between grandparents and grandchildren. But it all starts with making the pancake batter...
Pancake batter is prepared from a traditional base to which a flavor is often added. For children, alcohol (rum, Grand-Marnier, etc.) is replaced by another flavor to choose from among vanilla, organic citrus zest, orange blossom, orange juice or other, depending on your preferences. cravings.
In a bowl, put the flour and form a well in the middle. Crack the eggs into it and pour in the oil. Using a whisk, gently mix the eggs and oil, making sure that the dough gradually takes a little flour to integrate it. When it thickens, add the water and milk little by little to integrate all the flour until you obtain a smooth paste, without lumps. Add the flavor at the very end of the preparation and let the pancake batter rest at room temperature, simply covering the bowl with a clean cloth, for 1h30.
Children are impatient and sometimes it happens that the idea of making pancakes comes late and does not allow the dough to rest before snack time, so can we skip the step of resting the dough? pancakes?
First of all, to understand the importance of this phase, we must not forget that the mixture of the different solid and liquid ingredients leads to a reaction that can be described as chemical:to put it simply, the starch contained in the flour will swell due to the absorption of water and milk, which will make the pancakes less elastic and less brittle...very fluffy!
If really, snack time has almost already come and your grandchildren's stomachs are crying out for food, they are probably overdoing it, but you can reduce the rest time to 10 minutes after using lukewarm milk and water. which will accelerate the chemical process and still avoid dry and brittle pancakes.
Cook the pancakes in a very hot frying pan, sautéing them and enjoy as you go or pile them on a plate, before enjoying them in the company of your grandchildren, spreading them with jam, pastry spread, maple syrup or simply by sprinkling powdered sugar… Success guaranteed!