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Now that I finally have enough brain cells to convert grams to cups, I thought I would share some of my favorite food-finds from France. I will demonstrate other recipes on my webcast in July. But these are blog exclusive. Let me know what you think about these “Mardis Gras” pancakes.
 
“If you want your wheat to stay free from black rot, you must eat pancakes on Shrove Tuesday.” Being the kind of gal who definitely likes her wheat free from rot, (hah!), I definitely had to try these.
 
1-1/2 cups flour
pinch salt
1 jumbo egg; beaten
3/4 cup sugar
1/4 cup milk (more or less; to batter consistency creamy)
6 teaspoons of unsalted melted butter plus 1/2 teaspoon
1 TBSP rum
 
This batter does not require making a well with the flour. Just whisk the flour and salt. Then add the beaten egg, sugar and just enough milk to make the batter creamy. Stir in the melted butter and rum. Let set for 20 minutes before cooking. Just before cooking, if the batter looks too thick, then stir in a little more milk. (These are thin pancakes) Lightly grease a hot griddle (over medium heat). Spoon 3 tablespoons of batter per pancake. Cook one minute per side. Dust with powder sugar. Serve with chopped apples and pecans or walnuts. A pinch of cinnamon along the plates rim is a nice touch, too!