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SOUFFLé PANCAKES
Soufflé Pancakes

What you need

For 12 Pancakes:

  • 210 g flour
  • 15 g sugar
  • 1 pinch of salt
  • 1 two rounded teaspoons baking powder (if your flour is not self-raising)
  • 1 large egg
  • 27 cl milk
  • 40 g melted butter
  • 3cl GRAND MARNIER®

How to make it

Melt the butter, and set to one side, to cool a little.
Pour the flour into a bowl, then add the baking powder, salt and sugar. Whip these ingredients together.
In a second bowl, mix the milk and egg.
Make a hole in the flour and pour the egg/milk mix in.
Add the melted butter and mix gently with a whip. It is important to be gentle, and it doesn't matter if there are a few lumps!
Leave to cool for 15 minutes. Bubbles will rise to the surface.
Heat the pan. This is an important stage in the cooking of pancakes or crêpes. For a little oil or melted butter into the pan then use a ladle to pour the batter. This recipe makes 3 to 4 pancakes. Do not spread the batter: just pour it with the ladle. And above all, don't mix the batter. Fry, toss then fry the other side, and it's ready!

Chef's tip

Take the ingredients out earlier so they are at room temperature when you start cooking.

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