Pancakes (Cake Bread)

Ingredients

• 250 g All‑purpose flour (Sift if possible)
• 10 g Baking powder (About 2 teaspoons)
• 30 g White sugar (2 tablespoons)
• 8 g Vanilla sugar (1 packet)
• 1 pinch Salt
• 300 ml Whole milk (Room temperature)
• 2 Eggs (Separate whites from yolks)
• 60 ml Maple syrup (For serving)
• 30 g Apricot jam (Optional, for topping)

Instructions

1. Prepare the dry ingredients

   Pour the flour, baking powder, white sugar, vanilla sugar and salt into the glass bowl. Gently mix with the whisk until homogeneous.

   Time: PT5M

2. Create a well and add the egg yolk

   Make a well in the center of the dry mixture, place the egg yolk in it, add a small portion of the milk and gently mix, incorporating the flour gradually until you obtain a smooth batter without lumps.

   Time: PT5M

3. Whip the egg whites

   Separate the whites from the yolks. Whisk the egg whites until stiff, glossy peaks form.

   Time: PT5M

4. Fold the whites into the batter

   Using the spatula, fold the whipped whites into the batter with a quick lifting motion to avoid deflating them.

   Time: PT5M

5. Rest the batter

   Let the batter rest at room temperature for 30 minutes. It will rise slightly.

   Time: PT30M

6. Cooking the pancakes

   Heat the non‑stick skillet over medium‑high heat (about 180°C). Pour a small ladle of batter, let it brown for 1‑2 minutes, flip when bubbles appear on the surface, cook another 1 minute. Repeat until the batter is used up.

   Time: PT8M

   Temperature: feu moyen (≈180°C)

7. Serving

   Stack the pancakes on a plate, drizzle generously with maple syrup and/or add apricot jam. Serve immediately, warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Vanilla sugar: Vanilla extract, Vanilla bean
• Instead of Whole milk: Semi‑skimmed milk, Almond milk
• Instead of Eggs: Egg white cartons, Aquafaba (vegan version)
• Instead of Maple syrup: Honey, Agave nectar
• Instead of Apricot jam: Strawberry jam, Apple sauce

Equipment Needed

• Glass bowl
• Hand whisk
• Silicone spatula
• Non‑stick skillet
• Ladle or small ladle (optional)
• Liquid measuring cup (optional)
• Measuring spoon (teaspoons) (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Whip egg whites to stiff peaks
• Let the batter rest 30 minutes
• Cook over medium‑high heat for a golden color

Chef Tips from the Video

• Using whole milk gives extra softness.
• A small pinch of cinnamon or nutmeg in the batter adds an aromatic note.
• For an even more 'Canadian' flavor, replace part of the milk with maple milk.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container for up to 2 days.

Freezer: Wrap individually and freeze for up to 1 month. Reheat in a skillet or microwave.

Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator for 12 hours; let it come to room temperature before cooking.
• Egg whites can be whipped ahead of time and stored in the refrigerator in an airtight bowl.