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Voici une vraie valeur ajoutée à tester sans modération pour booster vos brunchs home-made du dimanche.

Etape 1

Mélangez dans un saladier la farine, le bicarbonate, le sel et la levure, et réservez.

Dans un autre récipient, mélangez le lait, les œufs et le beurre, puis incorporez le tout au mélange d’ingrédients secs.

Etape 2

Mélangez sans trop travailler la pâte, il peut rester quelques grumeaux et c’est tant mieux. Au dernier moment, ajoutez les noix de pécan ainsi que les bananes coupées en rondelles.

Etape 3

Dans une poêle antiadhésive bien chaude (mais pas trop) et huilée, posez une louche de pâte au centre. Quand le dessous de votre pancake se décolle tout seul et qu’il est bien doré, il est temps de le retourner pour faire cuire l’autre face.

Le petit secret de cette recette ? Le lait fermenté !

Recette extraite du livre Make my party de Lisa Gachet, Editions Eyrolles, 206 pages, 25 €

© Charlotte Evrard

 

Découvrez aussi la recette des pancakes sans gluten et sans lactose de Lili Barbery et le pain perdu à la banane caramélisée.

 

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Ingrédients

400 g de farine

1 sachet de levure

3 pincées de bicarbonate de soude

1 c. à c. de sel

4 œufs

440 g de lait fermenté

150 g de beurre

2 bananes et une grosse poignée de noix de pécan concassées

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Here is a real added value to be tested without moderation to your home-made Sunday brunches.

Step 1

In a salad bowl, mix the flour, the baking soda, the salt and the yeast—set aside.

In an other container, mix the milk, the eggs and the butter, then incorporate everything with the mix of dry ingredients.

Step 2

Mix without overworking the dough, there might be a few lumps left and it’s even better. At the last moment, add the pecans as well as the bananas sliced in round shapes.

Step 3

In a warm and oiled non-sticking pan (but not too warm) place a ladle of dough in the middle. When the underneath part of your pancake unsticks by itself and it’s nice and golden, it’s time to turn it around and cook the other side.

The little secret of the recipe? The fermented milk !

 

Also discover the pancake recipe with no gluten and no lactose and the French toast with caramelized banana.

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Voici une vraie valeur ajoutée à tester sans modération pour booster vos brunchs home-made du dimanche.

Etape 1

Mélangez dans un saladier la farine, le bicarbonate, le sel et la levure, et réservez.

Dans un autre récipient, mélangez le lait, les œufs et le beurre, puis incorporez le tout au mélange d’ingrédients secs.

Etape 2

Mélangez sans trop travailler la pâte, il peut rester quelques grumeaux et c’est tant mieux. Au dernier moment, ajoutez les noix de pécan ainsi que les bananes coupées en rondelles.

Etape 3

Dans une poêle antiadhésive bien chaude (mais pas trop) et huilée, posez une louche de pâte au centre. Quand le dessous de votre pancake se décolle tout seul et qu’il est bien doré, il est temps de le retourner pour faire cuire l’autre face.

Le petit secret de cette recette ? Le lait fermenté !

Recette extraite du livre Make my party de Lisa Gachet, Editions Eyrolles, 206 pages, 25 €

© Charlotte Evrard

 

Découvrez aussi la recette des pancakes sans gluten et sans lactose de Lili Barbery et le pain perdu à la banane caramélisée.

 

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Ingrédients

400 g de farine

1 sachet de levure

3 pincées de bicarbonate de soude

1 c. à c. de sel

4 œufs

440 g de lait fermenté

150 g de beurre

2 bananes et une grosse poignée de noix de pécan concassées

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Here is a real added value to be tested without moderation to your home-made Sunday brunches.

Step 1

In a salad bowl, mix the flour, the baking soda, the salt and the yeast—set aside.

In an other container, mix the milk, the eggs and the butter, then incorporate everything with the mix of dry ingredients.

Step 2

Mix without overworking the dough, there might be a few lumps left and it’s even better. At the last moment, add the pecans as well as the bananas sliced in round shapes.

Step 3

In a warm and oiled non-sticking pan (but not too warm) place a ladle of dough in the middle. When the underneath part of your pancake unsticks by itself and it’s nice and golden, it’s time to turn it around and cook the other side.

The little secret of the recipe? The fermented milk !

 

Also discover the pancake recipe with no gluten and no lactose and the French toast with caramelized banana.

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