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.
Transcription by:
Scribe4you Transcription Services