Want a pancake party? Here we go for the recipe!


  • For about 24 pancakes:
  • 250g of flour
  • 3 eggs
  • 30 cl of milk
  • 20 cl of fresh cream
  • 1 C. tablespoon caster sugar
  • 1 C. oil soup
  • salt.


Pour the cream into a small bowl. Add the oil and whip just to emulsify and then mix with the milk. In a bowl, mix flour, salt and sugar. Dig a well, break the eggs. Work slowly by slowly stirring with the cream-based preparation until you obtain a smooth and smooth paste. If the dough is too thick, add 1/2 glass of water. Let stand 1 hour. Cook the pancakes in the oiled skillet, 1 minute on one side, 30 seconds on the other, until the dough is drained. Serve warm or cold pancakes filled with jam or caster sugar or sprinkled with icing sugar. The extra thing: a pancake batter is well homogeneous when it rested at least 1 hour, at room temperature. To save time, use the electric robot by first mixing the flour and half of the milk for a first stirring then adding one by one the rest of the ingredients.