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AFTouch-Cuisine5/5
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In a bowl put the flour, sugar, vanilla sugar, salt and baking powder and make a well. Separate the whites from the yolks, whip the whites until stiff peaks form. Add 15 cl (0.6 cup) of milk very gradually along with the egg yolks so that everything is well mixed and beat strongly to avoid lumps. Once the batter is homogeneous, slowly add the other 15cl (0.6 cup) of milk and hazelnut oil while stirring, then gently fold in the whipped whites by lifting and cutting. Refrigerate for 30 to 40 minutes. Heat and grease a pan with a little oil on a paper towel. Pour a small ladle of batter into the pan. As soon as a multitude of small bubbles appear on the surface you can flip the pancake.
Chef Patrick's Comment
Nice recipe although not so easy to find almond milk (smile).
You enjoyed this recipe of almond milk pancakes?
Discover other recipes of doughs, or browse the desserts category. This dish pairs well with Coteaux du Layon and Vouvray.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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