4 original and gourmet pancake recipes

Every year on February 2, it’s time to celebrate the Candlemas…and then skip the pancakes! We see it as a good pretext to exploit tasty homemade pancakes from January. If the classic butter/sugar is sure to please, we have also unearthed ideas for original pancake recipes to impress the table Loica reason. Famous for its savoir-faire, it is to celebrate its 100th anniversary that the cider maker has entrusted us with 4 gourmet recipes. Sweet and savoury, these pancakes they will reveal all their flavors with the right cider : the opportunity for you and your guests to (re)discover the sistronomy, the art of tasting cider and pairing it with the right recipe. With these original pancake recipes you will surely become the king of Candlemas! To your aprons!

“Suzette” style crepes, exotic flavours

Ingredients :

For the pancakes:

• 185 g of flour
• 35 g of sugar
• 2 eggs
• 450 g of milk
• 25 g of melted butter
• 1 tablespoon of Grand Marnier
• 1 vanilla pod scraped

For the pineapple reduction:

• 25 g of water
• 30 g of liquid glucose
• 270 g of sugar
• 1 liter of pineapple juice
• 40 g of unsalted butter
• The oil
• ¼ grated coconut
• 20 g of orange peel cut into julienne strips

Recipe :

• Prepare the pancake batter by mixing all the ingredients and let it rest.
• In a saucepan, make a caramel with the water, the liquid glucose and the sugar. Add the pineapple juice and reduce to a syrup.
• Boil some water and add the orange julienne. Cook for 30 seconds and drain.
• Heat a frying pan with a drizzle of oil and prepare the pancakes. Fold the pancakes in quarters. Melt a little butter in a frying pan and arrange the pancakes. Add the pineapple syrup, the orange julienne strips and coat them well with the syrup.
• Serve and complete with grated coconut. To offer with the Loïc Raison Tasting Cider for even more flavours.
• Discover the recipe in the video

Crispy pancakes with buckwheat, scallops and andouille dressing

Ingredients for 4 people:

• 16 scallops
• 12 mini leeks cooked in salted water
• The oil
• 120g andouille sausage, diced
• 4 spring onions finely chopped
• 20 g of salted peanuts
• 12 blueberries, halved
• 4 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 125 g of buckwheat flour
• 1 egg
• Waterfall
• flower of salt

Recipe :

• Mix the andouille, spring onions, salted peanuts with the olive oil and lemon juice.
• In a bowl put the buckwheat flour, a little fleur de sel, the whole egg and mix. Finish with a little cold water to soften the dough and let it rest.
• Heat a pan with a drizzle of oil and make very thin and crunchy pancakes. Then let them air dry.
• Fry the seasoned scallops and leeks in the oil to obtain a nice colour.
• Put the scallops and leeks on a plate and cover with the cold andouille sausage dressing. Finish with some blueberries and crispy buckwheat pancakes.
• Serve with Loïc Raison Tasting Cider to enhance the dish.
• Discover the recipe in the video

Breton pancakes with caramelized apples

Ingredients for 6 people:

For the pancake batter:

• 900 g of milk
• 4 whole eggs
• 70 g of sugar
• 50 g of butter
• 370 g of flour
• 1 vanilla pod scraped
• ½ dl grapeseed oil (for cooking pancakes)

For the glaze:

• 2.5 liters of apple juice
• 100 g of fresh ginger
• 6 apples
• 4 tablespoons of grapeseed oil
• 40 g of semi-salted butter

Recipe :

• In a bowl put the flour, the sugar, the pulp of the vanilla pod and gently add the whole eggs. Mix well, add the milk and finish with the melted butter.
• In a pan put a drizzle of grape seed oil then form the pancakes and fold them in four.
• For the glaze:
• Peel the ginger and cut it finely. Place the apple juice and ginger in a saucepan and reduce until syrupy. Strain with tweezers to remove the ginger.
• Peel the apples and cut them into nice wedges. Heat the grape seed oil in a pan and brown the apples. Finish cooking by adding the semi-salted butter and drain.
• Finally, arrange a few pancakes, some apples, some apple reduction on a plate.
• Cover everything with the syrup and serve immediately with the Cider Doux Loïc Raison.
• Discover the recipe in the video

Pancakes Vonnassienne way with the can

Ingredients for 4 people:

To garnish:

• 4 duck breasts
• 320 g of chanterelles
• 1 sweet onion, finely chopped
• 100 g of sugar
• 200 g of white vinegar
• 300 g of water
• herb sprouts
• Fresh horseradish
• The oil

For the pancakes:

• 500 g of boiled potato pulp
• 100 g of flour
• 3 whole eggs
• 4 egg whites
• 1 tablespoon of cream
• Milk

Recipe :

• Heat the salted water and immerse the chanterelles and sweet onions for 30 seconds. Drain and arrange in a salad bowl. Heat the white vinegar and sugar in a saucepan. Then add water and boil again. Pour the boiling marinade over the sweet onions and chanterelles. Leave to cool in the marinade.
• Mix the potato pulp with all the ingredients. Finish with a little milk to melt if necessary and leave to rest.
• Heat a pan with a drizzle of oil and fry the fritters like blinis.
• Season and sauté the duckling supremes.
• Drain the sweet onions and chanterelles. Add the herb sprouts, grated horseradish and adjust the seasoning.
• Assemble the burger with all the elements. To be savored with Loïc Raison Tasting Cider.
• Discover the recipe in the video

A cider for every taste with Loïc Raison and sistronomy

For each of his pancake recipes, Loïc Raison offers a suitable cider, to reveal all the flavours. The opportunity to experience Candlemas differently – take the time to savor, taste and share with your loved ones. These are, after all, the keywords of the sistronomy : an art of living which consists in associating the right recipe with the right cider to fully appreciate it. By democratizing this concept, Loica reason wishes to spread its values ​​of high standards, authenticity and friendliness to make you have fun around its flagship product: cider. And if the brand is first in this market on a national scale, it is no coincidence. Indeed, it has been a century since Loïc Raison perfected his know-how in cider making. Long confined to bowls, often obsolete, cider is now invited to all tables. The opportunity to become a gastronome yourself and to discover yours food and cider pairings favourites!

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ABUSE OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH, CONSUME IN MODERATION.