Love pancakes? So does my daughter, and we never wait for special occasions like Candlemas to enjoy them. As a busy home cook, I've perfected this economical, foolproof recipe that delights the whole family every time.
She used to sprinkle them with lemon and sugar, but that changed when we tried this irresistible honey and lemon version—now it's our absolute favorite.
- 250 g of flour
- 1/2 liter of milk
- 3 eggs
- 20 g of butter
- 2 lemons
- 100 g of honey
- oil
- some cotton or absorbent paper
1. Melt the butter over very low heat. It should not brown.
2. In a large container, pour the flour.
3. Add the eggs.
4. Mix.
5. Pour in the melted butter.
6. Mix again.
7. Slowly pour in the milk.
8. Using a whisk, mix thoroughly to avoid lumps.
9. Let the dough rest for 2 hours in the fridge.
10. After 2 hours, heat the crepe pan.
11. Soak cotton or paper towel with oil.
12. When the pan is hot, rub it with it to deposit a little fat.
13. Pour a ladle of batter to cover the pan. If your pancake is too thick, pour the excess back into your batter container.
14. Cook for 1 min.
15. Flip your pancake. This is the most delicate operation! With a round knife, peel off the edges of the pancake. Then slide the spatula under the pancake and turn it over with a sharp movement.
16. Cook it for a few seconds.
17. Slide it onto a plate.
18. Repeat until there is no more dough.
19. Before serving, spread honey on the pancakes.
20. Sprinkle with lemon juice.
21. Roll up your pancakes. Serve!
There you go—you've made perfect honey and lemon pancakes! Everyone will love them. Bon appétit.
Want to keep your pancakes warm after cooking? Just place them over a pot of boiling water. Read the tip here.
