5-minute pancakes

Ingredients

• 150 gplain flour
• 1 heaped teaspoonbaking powder
• 2eggs
• 100 gapple purée
• 100 gfromage blanc
• 2 tablespoonssugar
• a little, if neededmilk
• a little, for the panoil

Instructions

1. 1

   Mix the batter

   Combine the flour and baking powder, then make a well in the middle. Add the remaining ingredients to the well and whisk until smooth. If the batter seems too thick to spread into rounds, add a little milk.

2. 2

   Rest if desired

   Either refrigerate the batter overnight or cook it straight away.

3. 3

   Cook the pancakes

   If cooking straight away, use a method similar to making crêpes: lightly oil a small frying pan, spoon in batter with a tablespoon and shape it into rounds. Cook until small bubbles appear on the surface, then turn each pancake and cook for a few more seconds.

4. 4

   Watch the heat

   Keep an eye on the heat throughout, as the pancakes cook quickly.

What are these pancakes?

These are small, pan-cooked pancakes made from a simple batter, rather than the thin crêpes also common in France. The recipe pairs flour and eggs with apple purée and fromage blanc, making use of familiar, economical ingredients.

Apple purée and fromage blanc bring moisture to the batter, while baking powder helps it rise as it cooks. The result is a straightforward option for breakfast or a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 251 calories, 11g protein, 40g carbs, 5g fat.

The flour and sugar provide most of the carbohydrates, while the eggs and fromage blanc contribute protein. Fat comes mainly from the eggs and the small amount of oil used in the pan. Pair a serving with fresh fruit for a more balanced plate.

The batter ingredients

Dry ingredients: mixing the flour and baking powder first helps distribute the raising agent through the batter.

Moist ingredients: the eggs, apple purée and fromage blanc go into the well in the flour. Whisk until there are no obvious lumps, but stop once the mixture is smooth.

Getting the consistency right

Batter texture: it should be thick enough to hold a small round in the pan, but loose enough to spread. Add just a little milk if it seems too stiff, as the recipe suggests.

Resting or cooking straight away

Overnight rest: the batter can be covered and kept in the fridge until the next day, or cooked immediately. If it has thickened after resting, check its consistency before spooning it into the pan.

When to turn them

Surface cue: wait for small bubbles to appear before turning each pancake. Give the second side only a few more seconds, and adjust the heat if the outside is colouring too quickly.

Serving ideas

Toppings: serve the pancakes warm, either plain or with fruit, extra fromage blanc or a little honey. Keep added toppings separate if you want to control how sweet the serving is.

Recipe notes & tips

• Use a small pan so it is easier to turn the pancakes.
• Lightly oil the pan rather than pouring in a large amount.
• Add milk gradually if the batter needs loosening.
• Wait for bubbles on the surface before turning.
• Keep the heat moderate and watch the pan closely.

Variations

• Add cinnamon: stir a little into the batter for a warm, spiced note.
• Use vanilla: add a small splash of vanilla extract to the wet ingredients.
• Add citrus: finely grate a little lemon zest into the batter.
• Serve with berries: top the cooked pancakes with fresh berries.
• Add chopped nuts: scatter them over the pancakes just before serving.

Common mistakes to avoid

• Batter too thick: whisk in a little milk until it can spread into rounds.
• Turning too soon: wait until small bubbles appear on the surface.
• Pan too hot: lower the heat if the pancakes colour before they cook through.
• Too much oil: use just enough to lightly coat the pan.
• Overcooking the second side: cook it for only a few more seconds.

How to store

Refrigerate leftover cooked pancakes in a covered container and eat within 2 days. Reheat briefly in a frying pan over low heat or in the microwave until warmed through.

Frequently asked questions