How do you cook pancakes so light that you won’t stall after the third? Discover some super effective and inventive tips to avoid heavy stomachs. They will only take you a few seconds to achieve for a delicious result. Remove an ingredient? Replace it ? Add more? All these methods are good for obtaining the desired paste, as long as you choose them well and do not exceed the dosages. Ready? To your potholes!
Cut the flour with cornstarch
For lighter, gluten-free pastries, cornflour is often the best choice. In this case, it is not a question of eradicating gluten but of lightening your pancake batter. To do this, reduce the amount of flour in your recipe by a third and replace this third with cornstarch. You will obtain a more airy dough and in fact a plate of pancakes, each one lighter than the other.
This trick draws all its effectiveness from the yeast contained in beer. Pour a few milliliters in your preparation to make it swell. The beer will allow the dough to rise and air out without making it heavy. A super effective alternative that can even replace the milk in your pancakes if you are lactose intolerant.
No milk or flour
To considerably lighten your dough, you can relieve it of these two ingredients. It is possible to replace the first with vegetable alternatives or yogurt, and the second with cornstarch for example. This way, your pancakes will be lighter and smothered less, to the delight of your stomach!
The easy recipe for light pancakes
This super simple recipe uses the first trick to lighten the pancake batter. Little more: she suggests that you prefer natural sugar to refined sugar, for pancakes as healthy as they are light.
The ingredients of the recipe
- 180g flour
- 125g of cornstarch
- 2 tbsp. tablespoons of fructose (or failing that, sugar)
- 0.5l of milk
- 2 eggs
- 2 tbsp. oil soup
- 1 pinch of salt
- 0.5 tbsp. 1 teaspoon of orange blossom flavor
The steps of the recipe
1. In a bowl, beat the eggs into an omelet.
2. In a side bowl, combine the flour and cornstarch. Dig a well and pour in the fructose, salt, oil, orange blossom aroma and eggs. Mix gently.
3. Pour in half the milk and mix well. Add the rest of the milk and mix again to obtain a smooth and homogeneous paste without lumps.
4. On high heat, place a non-stick pan and butter it to prevent the first pancake from sticking.
5. Once the pan is hot, pour in a ladle of batter and spread it over the entire surface, stirring the pan. Leave to cook for 2 minutes. When the sides of the pancake come off the pan, turn it over with a spatula and cook the other side. Reserve the crepe on a plate and repeat the operation.
Read also :
⋙ What to replace the milk in the pancake batter?
⋙ Candlemas: how to serve pancakes differently?
⋙ How to make colorful pancakes for Candlemas?