For light and airy pancakes, Cyril Lignac adds a simple ingredient in his recipe.
As with pizza, the secret of a good pancake dough is its lightness, especially after the holiday season rich in calories. But then how to do it? Everything is a question of dosage of the main ingredients of the classic recipe. And it is a famous chef that we all know who understood it well, sharing the tip of his mother – we could not be simpler – to lighten your pancakes.
Cyril Lignac, famous chef and animator of French television, had shared his secret in 2024 at the microphone of RTL. To obtain a lighter pancake paste, “on the proportion of milk, I remove about 20 % that I replace with water” he revealed. At the time of the preparation of your pancake dough, therefore replace part of the milk with water. So keep this ratio in mind: 80 % milk and 20 % water. You will get a lighter paste while keeping the intact taste. And you will find that at the time of cooking, the dough becomes easier to extend on the pan. You still have to follow a few other tips …
To this, two other tips are thus to be remembered, to complete the process. When you start preparing the dough, take care to sift the flour, to avoid the formation of lumps. After adding the eggs, you will think of adding two tablespoons of melted butter to the mixture, another little secret tip of Cyril Lignac which provides smoothness to your dough without weighing it down. You will then incorporate the mixture of milk and water while vigorously beating your dough with a whisk. Finally, you will take care to rest the dough at least 30 minutes so that it wins in lightness.
This ultra-simple tip to replace part of the milk with water shared by Cyril Lignac in no way sacrifices the taste of your pancake dough. The icing on the cake, it will make your pancakes much more digestible: by opting for a less dense paste, you can savor them at any time of the day and adorn them with multiple flavors. A good hearing …