Slowly pour in the remaining milk while stirring to prevent lumps from forming. The paste must be fluid but not too liquid; The small more, according to the tastes of each one, consists in perfuming the pancake by adding a flavoring, or zests of lemon and orange, and why not a little beer if one likes the honeycomb pancakes;
Important, the resting time: Cover the pancake batter and let it rest at room temperature for 30min to 1h. We did not consider this resting time in the total time of the recipe.
With a little butter or vegetable oil, lightly grease the pan with a paper towel;
Tip: use a non-stick pan.
Using a ladle, pour batter over the entire surface of the pan and cook the sweet pancakes on high heat, about 1 minute per side. Use a spatula to flip the pancake and remove it from the pan.
If the batter is a little too thick, feel free to add a little more water.
Serve them hot, preferably with powdered sugar, jam, salted butter caramel, or spread!
Tips for storing pancakes
- Sweet pancakes can be kept in the refrigerator for 2 or 3 days, provided they are covered with cling film or a damp cloth to prevent them from drying out.
- You can also keep them in the freezer for several weeks. You will have to let them thaw in the package before serving them.
