Perfect Pancakes with Jean-Christophe Novelli

Perfect Pancakes with Jean-Christophe Novelli This recipe is on your pancake but then again, it simply tastes probably the best. It is exactly the way my mother have shown me many, many years ago. Three ingredients, flour, eggs, and milk that’s the most prime ingredient for making a simple waffle pancakes, muffins, this is exactly what happened and you know 80% of anyone who makes pancakes is to measure, you're wrong. This is the coagulation. This is what’s going to make the mix together. What we are doing is we’re going to make sure we take care of this element which is the eggs. This is what’s going to tell me where I stand therefore I’m mixing the eggs. This is very difficult to do. Bring a little bit of them but you can see the more I actually whisk it, which is not a big deal, the less bright it turned but when I’m trying to skirmish a little bit up there, not a big deal, that’s it. Then what we do next, well obviously, this is liquid, this is liquid. It doesn’t work, it won’t work. I’m going to put the flour. This is the formation. First, as I said I control the portions, I know exactly how many pancakes I’m going to make and also there is no lump. This is going to tell me more milk or not. That recipe again might say a teaspoon more of milk. I don’t know. I’m not too sure. This is going to tell me no. This little spoon effect will tell me do I? No, therefore my fingers is—here, that means there’s no need of wet liquid. Then, optional, you can add a little bit of vanilla, that’s the queen of the spice for me it’s perfect. Less sugar spice instead. I’m going to use obviously flour, I don’t need all this. I just need a little bit. I’m going to take—melt it not boil it, just melt it. We don’t want to dissolve the content, you can see clearly and that goes straight here. Now you have a smell of this. Can you pass this little—you just smell this beautiful fantastic— Now, instead of doing the same move adding—I don’t have to anymore, it's in my mix therefore I’m saving a lot of time that means I've got more time to be precise if ideally you start from the top like this. Before, I said the first one is to absorb all the—the residue from the pan and make sure, ‘Hello” I’m pancake all my friends are coming in a minute. Of course. So you can to tell—one of the sense, you go to smell, you’re going to taste it in a minute. You see? And so, sweet, Mix your—so it’s a little bit of that garnish in this path, the low fat cream can be inside or outside and that’s your pancake. It's all done.