For 6 people
- Semolina: 280 g
- Fresh baker’s yeast: 30 g
- Flour: 95 g
- Eggs: 2
- Salt: ¾ teaspoon
- Sugar: 1 teaspoon
- Milk: 380 ml
- Water: 380 ml
- Water: 250 ml
- Butter: 50 g
- Honey: 60 g
Dissolve the yeast in a little warm sugar water. Set aside.
Pour the milk and water in a saucepan, add salt and warm over moderate heat.
Put the eggs in the mixer bowl; add the dissolved yeast, milk and water.
Fit the jug and run the appliance on speed 2.
Add the flour and semolina through the hole in the measuring cup.
Blend on speed 5 until you get a perfectly smooth mixture.
Pour into a bowl; cover it with a cloth and leave to rise in a dry place for at least 30 minutes.
In a greased non-stick pan, drop a ladle of batter and spread it with the back of the ladle.
Cook over low heat until holes appear on the surface. Cook only on one side.
To prepare the syrup, melt butter in a saucepan, add honey and water and bring to a boil.
Drizzle a spoonful of syrup over the pancakes before serving.
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