Light Pancakes

Ingredients

• 300 g Type 45 flour (Sift before use)
• 300 ml Whole milk (Room temperature)
• 45 g Unsalted butter (Melt, let cool)
• 16 g Baking powder (Add last)
• 40 g White sugar (Granulated)
• 1 pinch Salt (Optional)
• 2 packets Vanilla sugar (Or 1 tsp vanilla extract + sugar)
• 3 units Egg yolks (At room temperature)
• 3 units Egg whites (Optional: beat into foam for extra lightness)
• 1 tsp Vanilla extract (Optional, for extra flavor)

Instructions

1. Prepare the dry ingredients

   In a large bowl, combine the sifted flour, white sugar, salt, and the two packets of vanilla sugar. Do not add the baking powder yet.

   Time: PT5M

2. Incorporate the egg yolks and milk

   Add the three egg yolks to the dry ingredients, then pour in two‑thirds of the milk (about 200 ml). Whisk vigorously until you obtain a smooth, lump‑free batter.

   Time: PT3M

3. Add the remaining milk

   Pour in the remaining 100 ml of milk and mix again until the batter is smooth.

   Time: PT2M

4. Incorporate the melted butter

   Add the melted butter (45 g) to the batter and mix until fully incorporated.

   Time: PT2M

5. Add the egg whites and the baking powder

   Fold in the three egg whites (lightly beaten or whole) then the baking powder. Whisk quickly to distribute the leavening evenly.

   Time: PT2M

6. Rest the batter

   Let the batter rest at room temperature for at least 1 hour. You may cover it with plastic wrap or place it in the refrigerator for up to 5‑6 hours if desired.

   Time: PT1H

7. Preheat the pan

   Heat the pan over medium‑low heat for 5 minutes. The surface should be lightly warm but not smoking.

   Time: PT5M

   Temperature: medium

8. Cook the first side

   Pour a ladle of batter (or measure with a cup) into the pan to form a pancake of desired size. Cook for about 20 seconds until bubbles appear on the surface and the top is still raw.

   Time: PT20M

   Temperature: medium

9. Flip and cook the other side

   Flip the pancake with a spatula and cook another 20 seconds until golden and well puffed. Repeat until the batter is exhausted.

   Time: PT20M

   Temperature: medium

10. Serve

    Place the cooked pancakes on a plate, keep warm under aluminum foil if needed, then serve with honey, butter, jam or maple syrup as desired.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

6.5 g

Carbohydrates

29 g

Fat

6.8 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Type 45 flour: Whole wheat flour, Gluten‑free flour
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of White sugar: Cane sugar, Honey (reduce amount)
• Instead of Salt: Sea salt
• Instead of Vanilla sugar: Vanilla extract
• Instead of Egg yolks: Egg‑yolk substitute
• Instead of Egg whites: Aquafaba
• Instead of Vanilla extract: Vanilla sugar

Equipment Needed

• Mixing bowl
• Whisk
• Kitchen scale (optional)
• Silicone spatula
• Non‑stick crepe pan
• Ladle or measuring cup (optional)
• Cooking surface (stove)
• Paper towel or clean cloth (optional)

Critical Steps — Do Not Skip

• Add the baking powder last to ensure its leavening effect
• Let the batter rest at least 1 hour at room temperature
• Cook over medium‑low heat to prevent the pancakes from burning

Chef Tips from the Video

• Use milk at room temperature for better incorporation
• Melt the butter gently in the microwave or saucepan without browning it
• Pour the batter with a small ladle or a spout bottle for regular shapes

Troubleshooting

Storage

Refrigerator: Store cooked pancakes in an airtight container for 2‑3 days in the refrigerator

Freezer: Wrap pancakes in plastic wrap then place in a freezer bag; they keep up to 1 month

Room temperature: Consume quickly; do not leave more than 2 hours at room temperature

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator
• Pancakes can be cooked ahead and reheated in the oven at 150°C for 5 minutes