Pancakes au lait ribot
Les pancakes sont un grand classique des petits déjeuners ou brunchs du dimanche avec Monsieur. Et comme souvent nous oublions d’acheter du pain ou nous n’avons simplement pas envie d’aller en chercher le dimanche matin, nous ne nous privons pas de nous faire une tournée de ces délicieux pancakes. J’ajoute souvent les fruits que j’ai sous la main sur mes pancakes pendant la cuisson. Cette fois-ci ce fut des bananes mais pourquoi pas des myrtilles, des framboises ou de la poire !
Avec Monsieur, nous avions ramené de notre voyage au Québec des litres de sirop d’érable provenant de la Sucrerie de la Montagne where we had stayed. Besides, the maple syrup was at will and we had eaten the best pancakes there (Understand Pancakes) of our life !
Why not make these pancakes for breakfast tomorrow morning and water generously top of maple syrup ?!
SO…it tastes ?!
Pancakes au lait ribot
Ingredients (pour 7 gros pancakes)
- 200 g semi-whole wheat flour
- 230 g Ribot milk
- 70 g of butter
- 2 eggs
- 10 g cane sugar
- 2 c. at c. baking powder
- 1 c. at c. bicarbonate of soude
- Fruits : banana, blueberry, pear…
- Grapesee oil
Description
Mix together all the dry flour ingredients, sugar, yeast and baking soda.
Melt the butter then beat the eggs with the ribot milk then add the butter. Then mix the two preparations using a spatula without working the dough too much.
Heat a little oil in a pan, Then form the pancakes by adding pilots of dough in the latter. Add the chosen fruits immediately and then cook over medium heat 3 minutes, The time that small bubbles appear on the top. Turn over your pancakes and cook on the other side about 30 seconds.
Enjoy hot with melted butter or maple syrup (or something else, I promise I won't blame you) !
Emilie
Vovone
1.12.12Hmmmmmmm I want to brunch tomorrow morning with pancakes like these !!!! Yum :
Emilie
1.12.12Lol !!! I'm waiting for you then !
Cheese Cath or Dessert ? Dessert !!!
1.12.12Very greedy these pancakes !
Emilie
1.12.12Thank you Cat 😉
Grenoble
1.12.12Thank you Emilie for the recipe ! It’s a knob that I’m American, pancakes (Finally.. My New York family preferred the bagels –and also lost bread– Sundays, But we ate a lot of pancakes anyway!), And I hadn't done the pancakes a long time ago !
Of course she is an expert (and lovely) French cook who will give me a recipe for pancakes that will make all my American friends jealous.
But first, I have to know what is "ribot milk" lol.
(Ps– You know this butter which is a killing?…It's "orange butter". I ate it once on the bread lost in a Lyon restaurant in NYC.. I imagine it will walk on the pancakes too.. Ohblage)
Emilie
1.12.12Thank you my beautiful but I'm sure your recipe must be great, We will have to organize a "Battle pancakes" !
Orange butter you say, Wahuou must be great as a thing and perfect on the pancakes, I never tasted, yummy !!!
Pour répondre à ta question le lait fermenté is fermented milk like Kefir milk, you know ?
XOXO <3
Grenoble
3.12.12J’ai pas une recette ! C’est la tienne hihi. Sinon je cherche sur Google. J’ai trop de l’habitude de manger les oeufs les mats; je pense jamais de faire des pancakes. Je peux te faire « poached eggs », « scrambled eggs », « omelette », « Irish breakfast » et « eggs on a sandwich or bagel » mdr.
Je connais pas ce lait.. Je mange beaucoup des chose fermentés- pourquoi pas un autre. ;P
Et j’ai pas ton #…..
Kisses my beautiful !
Emilie
3.12.12Lol…!!! Oh oui j’adorerais goûter à tes oeufs, il faut qu’on s’organise un brunch un de ces quatre où on partagera nos bonnes petites recette !!! I would bring you fermented milk like that you will taste !
I give you that by email
Kisses
cookparadise
2.12.12Best with ribot milk 😉
I wish you a good day, Here the snow has arrived
Valerie.
Emilie
2.12.12Oh yeah !!!
Good snowy weekend to you too, We too are falling right now !!!
Whoa
2.12.12Mmhm good big pancakes with banana rings, I adore !
Emilie
2.12.12Oh yes !!! Merci BoopCook 😉
BoopCook
2.12.12oooouuu des pancakes =P
Emilie
2.12.12Oui… 😀
Sandra
25.1.13Yesterday morning, I got up on the right foot :p and I wanted to surprise my husband… So I prepared your pancakes… a massacre !!! 😀
I used "Laban" or Babereurre, and in America, It's called Buttermilk (I read in a recipe that we can do it ourselves: pour 250 mL, put 1 i.e. white vinegar and add the milk on top to obtain the 250 mL, let act 5 minutes, The milk will thicken).
I did like you, semi-complete flour, Banana slices and live maple syrup from Canada… My husband could no longer stop! and me either ! I also added 2 Tagged hazelnuts with a knife, It gives a pretty pleasant crisp side …
I don't know orange butter, But my husband told me about cinnamon butter ! It tempts me a lot 🙂
Thank you again for these wonderful recipes !
Best wishes !
Sandra
Sandra
25.1.13To make buttermilk, I just saw that we can also put 1,5 To 2 that of lemon juice in milk ! But we will have to wait in the 10 minutes…
Emilie
25.1.13Merci ! It's really interesting to be able to do either your buttermilk. I will test because I often inspire American recipes where it is used.
Thank you again for sharing.
Sandra
28.3.13Hello hello! 2 month after my 1st comment, I always do your pancakes, And they are always as appreciated!
I would have two small questions:
– Can I prepare the mixture the day before for the next morning? Et 18 Hours in advance? I guess not, But I always hope ;p
– I did not find semi-complete flour this time, Have you ever tried with white flour? I will prepare your famous pancakes for the whole family of my husband and I would like them to appreciate them as much as both of us! 😀
Merci!!
Emilie
28.3.13Hello Sandra, Thanks a lot, I am delighted that this recipe pleases everyone as much !!!
Pour ce qui est de faire la pâte à l’avance je ne le conseille pas car les pancakes seront moins gonflés et moelleux. Pour ce qui est de la farine blanche, oui j’ai testé aussi et le résultat est très bon, pas de souci !
Thanks to you 😉
Sandra
2.4.13Merci !
C’est vraiment sympa de répondre aussi rapidement 😀
Je reçois votre newsletter et lis vos recettes avec plaisir..jusqu’au jour où j’ai le temps de les essayer, et de me régaler!
Merci!
Bonne continuation à toutes les deux 😀