We promised last week to share the outcome of our pancake making endeavours using the recipe in Martine Fait La Cuisine, as recommended by our founder, Sophie. So, here are the results!
We started by mixing the egg yolks, milk and flour in the mixing bowl while the yeast dissolved in a splash of lukewarm water. At the same time, the assistant chef beat the egg whites until they were fluffy. We poured the yeast and egg whites into the mixing bowl, along with a spoonful of sugar, and left them for an hour or two to rise. We took a break at this point and enjoyed stuffed savoury pancakes that we’d made earlier!
Break over, it’s time for the chefs to put their mixture to the test. We put a drop of oil in the frying pan, let it get really hot and spooned in the batter. We tried to get it to spread in a circle, and waited a minute or two until flipping time! I confess we were a bit cowardly, and after a couple of shoddy attempts, we played it safe and the assistant chef used a spatula to turn our pancakes. Meanwhile, we got the toppings ready – traditional is always the best: sugar, lemon and buckets of honey!
And here they are – soft, fluffy, delicious pancakes! They were well received by all, and even though they were a bit more complicated than the average pancake, they were definitely worth the extra effort. Yum!




















