Recette facile des pancakes moelleux par Hervé Cuisine

Ingredients

• 150 g All-Purpose Flour (sifted)
• 150 ml Milk (whole or 2% milk, room temperature)
• 1 tbsp Granulated Sugar (adjust to taste)
• 0.5 tsp Salt (a pinch)
• 1 tsp Vanilla Extract (pure extract)
• 2 pieces Eggs (large, separated yolks and whites)
• 1 tsp Baking Powder (fresh for best rise)
• 1 tbsp Butter (for greasing the pan, plus extra for serving)
• 2 tbsp Maple Syrup (pure, warmed before serving)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, baking powder, sugar, pinch of salt, and vanilla extract until evenly distributed.

   Time: PT2M

2. Separate and Beat Egg Whites

   Separate the egg yolks from the whites. Using a clean whisk or hand mixer, beat the egg whites until stiff peaks form.

   Time: PT3M

3. Mix Wet Ingredients and Form Batter

   Add the two yolks to the milk, whisk briefly, then pour the mixture into the dry ingredients. Stir gently until the batter is smooth and free of lumps.

   Time: PT3M

4. Fold in Beaten Egg Whites

   Using a spatula, gently fold the beaten egg whites into the batter in two additions, lifting the batter over the whites to keep the air bubbles intact.

   Time: PT2M

5. Cook First Side of Pancakes

   Heat the non‑stick skillet over medium heat and melt a small knob of butter. Pour a ladleful of batter (about 1/4 cup) into the pan, spreading gently into a circle. Cook until bubbles appear on the surface and the edges look set, about 1 minute.

   Time: PT1M

   Temperature: medium heat

6. Flip and Finish Cooking

   Flip the pancake with a spatula and cook the other side for about 30 seconds, until golden brown.

   Time: PT30S

   Temperature: medium heat

7. Serve with Warm Maple Syrup

   Transfer the cooked pancakes to a plate. Warm the maple syrup in a microwave‑safe bowl for 20‑30 seconds and drizzle over the pancakes. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

9 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g