French pancakes, also known as crêpes, are a delightful and versatile treat that can be enjoyed for breakfast, dessert, or even as a savory meal. The key to perfect French pancakes lies in the correct mixing of the ingredients to achieve a smooth, lump-free batter. Here’s how to make delicious, healthy French pancakes without using any unhealthy ingredients.
Ingredients
- 1 cup whole wheat flour (or any whole grain flour)
- 2 large eggs
- 1 1/2 cups milk (you can use almond milk, oat milk, or any other plant-based milk)
- 1 tablespoon olive oil (or melted coconut oil)
- 1 tablespoon honey or maple syrup (optional, for a hint of sweetness)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional, for added flavor)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, sift the whole wheat flour and salt together. This helps to remove any lumps and ensures a smooth batter.
- Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, olive oil, honey (if using), and vanilla extract until well combined.
- Mix the Batter:
- Create a Well: Make a well in the center of the dry ingredients.
- Gradually Add Wet Ingredients: Pour the wet ingredients into the well of the dry ingredients gradually, whisking constantly. This method helps to prevent lumps from forming.
- Mix Until Smooth: Continue whisking until the batter is smooth and free of lumps. The batter should be thin and pourable. If it’s too thick, add a little more milk until you reach the desired consistency.
- Rest the Batter: Let the batter rest for at least 30 minutes. This allows the flour to fully absorb the liquid, resulting in a more tender pancake.
- Heat the Pan: Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with a small amount of olive oil or coconut oil.
- Cook the Crêpes:
- Pour the Batter: Pour a small amount of batter (about 1/4 cup) into the center of the pan. Quickly tilt and rotate the pan to spread the batter evenly into a thin layer.
- Cook Until Set: Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly browned.
- Flip: Carefully flip the crêpe using a spatula and cook for an additional 1 minute on the other side until lightly browned.
- Remove and Repeat: Remove the crêpe from the pan and repeat the process with the remaining batter, greasing the pan lightly between crêpes if necessary.
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