Salty Pancakes

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Adjust Servings:
1/2 Liter Milk
225 g Flour
50 g Melted butter
2 Eggs
Some Salt
Some Pepper

Nutritional information

3.22 g
120.8 mg
41.33 mg

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Salty Pancakes


pancakes are very popular in North America. The first pancakes are mentioned in a recipe book The British housewife in 1615, thus attributing the origin of pancakes to the British

  • 30 Minute
  • Serves 6
  • Easy




You can flavor the pancake batter with parsley or herbs according to taste

The pancake batter must have a fluid consistency and the incorporation of the melted butter therefore prevents it from sticking when cooking.

Cooking pancakes requires the use of a good quality non-stick pan

You can prepare a pancake batter and cook just the desired quantity and reserve the rest in an airtight container for 24 hours in the refrigerator.

Avoid mixing the pancake batter too much so that it does not harden after cooking.

Always plan a rest time of about 30 minutes, the pancakes will be better.

If you get a thick cream, you can lighten it with a little water or milk

When cooking pancakes. Quickly pour the batter into the pan then tilt it so that it covers the entire bottom. If you pour a large amount of batter, the pancake will be too thick. So, it is better not to exceed half a ladle of batter for an 18 cm diameter pan. Less than this amount, the pancake will have holes.

Cook the pancake on both sides between 1 to 2 minutes for each side.

Very lightly butter the pan from time to time so that the pancakes do not stick and are golden.

Place the pancake on a clean cloth until cool, then arrange it with the other pancakes.

Pancakes can be stored in the refrigerator for 3 days.



Pour the milk into a blender, add the flour, butter, eggs, salt and pepper. Mix everything until you obtain a fluid cream.


Let stand for a few minutes before cooking. (You can also use a manual whisk).


Heat a non-stick pan and lightly butter it. Pour the amount of half a ladle of batter and tilt it so as to cover its entire bottom. Brown the pancake on both sides then place it on a clean cloth. Continue like this until the dough is used up.


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