Candlemas: six ideas for traditional pancake recipes… or more original

“Traditional” pancakes.

Ingredients :
250 g of flour; 3 eggs; Half liter of milk; a teaspoon of oil and a pinch of salt. To get tastier pancakes, just replace some of the milk with fresh cream. If, on the other hand, you want them lighter and finer, you can replace the equivalent of a glass of milk with a glass of cider or beer.

Preparation and cooking:
Mix the ingredients in a salad bowl or prepare the dough in a blender. It is highly recommended to let the pancake batter rest for 1 to 2 hours at room temperature so that it is not too stretchy. As for cooking, to make sure it’s perfect, you need to check that your pan doesn’t get caught or scratched. Oil it every three or four pancakes, with a lightly moistened cloth and wait for the edges to rise before turning the pancake. How to keep them warm? They are stacked at the end of cooking on a plate placed over a pot of boiling water. Cover the pancakes with aluminum foil or another plate. Do not reheat them in the oven as they will become too crunchy.

Read also:
Candlemas: where does this tradition come from?

Pancakes with a thousand holes

Fabrice Mignot, the chef of the Toulouse agency Spatule Prod’ and new host of La Cuisine des mousquetaires with comedian Caroline Estremo on France 3, offers an original recipe: pancakes with a thousand holes, inspired by Algerian baghrirs. These small thick pancakes made with flour, semolina and baking powder have small holes when cooked.

Ingredients :
Pancake batter: 150 g of flour, 300 g of fine semolina, 60 cl of warm water, 3 g of salt, 1 sachet of yeast + 10 g of brewer’s yeast, 4 g of sugar.

Preparation and cooking:
Pancakes: dilute the brewer’s yeast in a little warm water. In the bowl of the stand mixer, put the flour, baking powder, salt and semolina. Mix, adding the diluted yeast, sugar and the rest of the water little by little. Place in a bowl and let the dough rest for 1 hour at room temperature. Cook a ladleful of pancake batter in a hot skillet without turning.

Sweet potato hush puppies

The nutritional supplement brand Nutripure offers an alternative to traditional flour by replacing the grain with dehydrated sweet potatoes. This therefore allows the gluten and fast sugars of classic flours to be eliminated from the pancakes.

Ingredients :
45 g of Nutripure sweet potato flour; 3 eggs; 10 g of coconut oil; 150 ml of vegetable milk

Preparation and cooking:
Oil a pan with coconut oil. Mix the ingredients until you get a smooth paste. Cook the pancakes when the pan is hot. Add the toppings of your choice: banana, raspberry, cherry, shredded coconut…

Asian pancakes with seaweed

Ingredients :
70 g of rice flour; 50 g of tapioca flour; 5 g of brewer’s yeast; ½ tsp. guar gum; 25 cl of partially skimmed milk; 2 organic eggs; 2 tbsp. tablespoons of dried seaweed from Brittany; 2 tbsp. spoons of sesame oil; 1 pinch of salt

Preparation and cooking:
In a salad bowl mix the two flours, a pinch of salt, the baking powder, the guar gum then pour in the milk. In a bowl, beat the eggs into an omelette and add them to the previous preparation. Leave to rest for about 1 hour. Add the seaweed to the preparation, just before cooking. Heat a non-stick pan, grease it with a thin layer of oil. When the pan is hot, add the dough to make small pancakes. Continue cooking until the batter is used up.

Fruit Pancakes

Ingredients :
2 homemade sweet pancakes; 1 tablespoon of pomegranate seeds; 1 kiwi; 1 pear; ½ apple; ½ mango

Preparation and cooking:
Peel the apple, kiwi, pear and mango and cut them into cubes. Place 2 pancakes on a cake pan or other plate with a small rim. Cut the other pancakes into strips of the same height. Wrap a little fruit of your choice (or mixed) in each strip (if necessary, overlap 2 strips for shorter ones). Wedge the rolls against each other starting from the edge. Tasting: each diner gets pissed off with the rolls they prefer on their plate!

American pancakes with rice

Ingredients :
For the pancake batter: 250 g of flour; 3 eggs; 50 cl of whole milk; 40 g of semi-salted butter; salt
For the rice pudding: 1 vanilla pod; 150 g of round rice; 1 liter of whole milk; 75 g of cane sugar; 20 cl of liquid cream

Preparation and cooking:
For the pancake batter: Arrange the flour in a well, put the salt and the eggs in the centre. Mix a little at a time, pour in the milk, knead until a homogeneous paste is obtained, leave to rest for 1 hour. Add 10 g of melted butter to the dough before use.

For the rice pudding: Split the vanilla pod in half, scrape the seeds inside with the tip of a knife. Reserve. Rinse the rice. Put it in a saucepan, cover it with cold water. Bring to the boil and remove from the heat 2 or 3 minutes after the first broth appears. Rinse again and drain. In a large saucepan, bring the milk to a boil. Reduce the heat, gradually incorporate the rice, sugar, then the seeds and vanilla pod. Stir and cook for about 25-30 minutes. The liquid should not be completely absorbed. 5 minutes before the end of cooking, pour in the cream and mix. Take one third of the rice pudding and mix it with two thirds of the pancake batter. Mix well then cook these pancakes like traditional pancakes with the 30g of butter. These American pancakes are usually eaten with maple syrup.