These French sweet pancakes are easy to make, great to taste, one after the other. Soft, light and delicate. You can enjoy them plain, with a cup of hot chocolate or with a veil of jam.
- 300 g of flour
- 300 g of Manitoba flour
- 3 eggs
- 15 g of fresh brewer’s yeast
- 250ml of milk
- 70 g of soft butter
- grated organic lemon zest
- 1 pinch of salt
- 60 g of granulated sugar
- granulated sugar (min. 100 g) to decorate
- powdered sugar (optional) to decorate
- seed oil for frying
- Crumble the brewer’s yeast into the warm milk and mix well.
- In the bowl of a stand mixer, combine all the ingredients. The butter should be very soft, but not completely melted. (melt it slightly in the microwave or let it soften for a few hours outside the refrigerator).Work it into an ointment, like a cream, before adding it to the ingredients.
- Work the mixture well with a dough hook for at least 10-15 minutes. Add a little flour only if necessary. The quantity of flour can vary according to the absorption of the liquids of the same so if the mixture is too liquid add up to a maximum of 50 g.
- Continue to work at high speed until the dough is smooth, homogeneous and elastic and comes off perfectly from the bowl of the planetary mixer. Working it by hand it will still be very soft and sticky so it is preferable to use a planetary mixer.
- Form a ball and place it in a large bowl. Let it rise until doubled (about 2 hours) in the oven off with the light on, covering it with cling film or a cloth.
- After the resting phase, pick up the dough, deflate it slightly and roll it out on a lightly floured surface to a thickness of about 1 cm. Cut out lozenges and make a cut in the center of each one.Pass one of the ends inside the cut as if to form a “knot”.
- Put plenty of seed oil in a saucepan and bring it to a temperature of about 175°C. Then dip the pancakes, turning them from time to time until they are completely browned. Once ready, drain them gradually and arrange them on sheets of absorbent paper.
- As soon as they have cooled, roll them in plenty of caster sugar until they are completely covered. Serve immediately, adding a sprinkling of icing sugar if you like.