Chef’s Pancake Recipe

In a mixing bowl, combine the flour with the sugar and a pinch of salt. Add the eggs and mix. Add the milk and mix. Add the oil, browned butter, and holiday blend and mix. Let it rest for 1 hour at room temperature.

To make the pancakes (without a specialized pan), prepare the equipment as the cooking is quick! A 21cm diameter skillet, the batter with a ladle, a flat plate, and a wooden spatula (see photo).

On a high heat, melt a small amount of margarine in the skillet. Pour a ladle of batter into the skillet (holding the ladle in one hand and the skillet in the other), gently pouring from the center of the skillet while tilting it to spread the batter evenly across the surface.

Heat the pancake for 1 minute, then lift the edge of the pancake with your fingers to slide a spatula underneath as far as possible and quickly flip it over (if it's too slow, it may break because it is thin). Cook this second side for a shorter time than the first, about 45 seconds.

Transfer the pancakes to a flat plate, stacking them. For presentation, I chose to roll them up as I found it pretty. Spread 1 teaspoon of vegan coconut caramel on a rectangle and fold the pancake to roll it up. Serve a mound of pancakes filled with cocoa and hazelnut caramel spread.

To finish NB: I added a little milk to make a less thick batter. Personally, I swapped the orange flower water for Christmas liqueur, which has a very subtle but distinct flavor. The cooking time for the pancakes depends on the strength of the heat! A pancake is always cooked over high heat. The Christmas liqueur is a rum that enhances notes of cinnamon, clove, star anise, and vanilla.