Do you dream of making soft and golden pancakes to delight your group of friends or your hungry family? No need to be a Michelin-star chef for that, I promise! Today, I’ll reveal to you THE pancake recipe for 6 people, simple, quick and especially foolproof (even if you are the type to burn pasta).
Grab your whisk, put on your apron (or not), and let’s get started for a delicious moment where the only real challenge will be… not to gobble everything up before serving them!
The necessary ingredients for perfect pancakes
Before reaching for your utensils, make sure you have basic ingredients on hand that you probably already have in your cupboards.
List of ingredients (for about 18 to 20 pancakes)
- 500 g of flour (preferably T45 type, for light pancakes)
- 6 eggs very fresh
- 1 liter of whole milk (the secret for soft pancakes)
- 2 tablespoons of sugar (adjust to your taste)
- 1 pinch of salt
- 50 g of melted butter (for a gourmet touch)
- 1 tablespoon of rum or orange blossom (optional but delicious)
Grandma’s tip: If you want even lighter pancakes, replace 250 ml of milk with sparkling water. Yes, yes, sparkling water! It works wonders.
Proportions table (in case you want to adjust the quantities)
| Number of people | Flour (g) | Eggs | Milk (ml) | Melted butter (g) |
|---|---|---|---|---|
| 2 | 170 | 2 | 330 | 15 |
| 4 | 330 | 4 | 670 | 30 |
| 6 | 500 | 6 | 1000 | 50 |
| 8 | 660 | 8 | 1330 | 65 |
With this, you can feed a regiment or just indulge yourself alone. No judgment here.
The preparation steps: easy as pie!
No need for a competition robot. A simple bowl, a whisk, and a bit of elbow grease will do the trick.
Preparing the batter
- Sift the flour into a large bowl. This avoids lumps and makes it look professional (even if you do it in your pajamas).
- Make a well in the center, crack in the eggs and add the sugar and pinch of salt.
- Start mixing gently while adding the milk gradually. The secret? Pour the milk slowly to avoid lumps. No need to play the barista, just take it easy.
- Add the melted butter and the flavor of your choice (rum, vanilla, orange blossom, etc.).
- Whisk until you get a smooth and slightly runny batter. If it’s too thick, add a little more milk.
Resting the batter (yes, it’s important)
Let the batter rest for at least 30 minutes at room temperature. Why? This allows the flour to hydrate properly, making your pancakes softer and tastier. If you’re in a hurry, you can skip this step, but well… it’s like a good wine; it deserves a little wait.
Cooking the pancakes
- Heat a non-stick pan (or a crepe maker if you want to play in the pros’ league).
- Lightly butter the pan using a paper towel.
- Pour a small ladle of batter, then swirl the pan to spread the batter evenly.
- Let it cook for about 1 to 2 minutes until the edges easily lift off.
- Flip the pancake with a spatula (or attempt an acrobatic flip if you’re feeling like a crepe chef).
Repeat the operation until the batter is exhausted. Resist the urge to snack on each pancake… well, if you can.
Tips for always successful pancakes
Even pancakes have their little secrets. Here are some tips to ensure a success worthy of a royal snack.
How to avoid lumps?
- Sift the flour before starting.
- Mix the eggs with a bit of milk before incorporating the flour.
- If lumps do sneak in anyway, don’t panic: use an immersion blender. Just like that.
How to achieve soft pancakes
- Use whole milk for more creaminess.
- Let the batter rest; it’s the key to tenderness.
- Don’t forget the melted butter in the batter for a melting texture.
Gourmet variations to try
- Cocoa pancakes: add 2 tablespoons of unsweetened cocoa powder to the batter.
- Beer pancakes: replace 200 ml of milk with blonde beer for ultra-light pancakes.
- Savory pancakes (galettes): use buckwheat flour, remove the sugar, and adjust the salt.
Frequently asked questions about pancakes (because we all wonder)
Can you prepare the batter in advance?
Yes, and it’s actually a good idea! You can prepare the batter the day before, keep it in the fridge, and take it out 30 minutes before cooking. Just remember to stir it well before using, as the flour may settle at the bottom.
How to store pancakes?
If by miracle there are leftovers (well done!), stack them while separating with parchment paper. Wrap them in plastic wrap and keep them in the fridge for up to 48 hours. To reheat, a quick trip in the pan or microwave will suffice.
What toppings to accompany your pancakes?
This is the moment to let your creativity (and your gluttony) shine:
- Classic: sugar, jam, spread, honey, maple syrup.
- Gourmet: whipped cream, caramelized bananas, vanilla ice cream, chocolate sauce.
- Savory: ham and cheese, fried egg, cream spinach.
Pro tip: A bit of lemon juice with sugar is simple, but it’s a game changer.
Ready to delight your entourage?
You see, making pancakes for 6 people isn’t rocket science. With this recipe, you can whip up a surprise snack, a last-minute brunch, or even a pancake-party dinner. So, get out the pan, have fun in the kitchen, and above all… share your most beautiful pancakes on social media! Your friends will be amazed (and maybe they will ask you for the recipe).
Céline, a crêpe enthusiast, shares her recipes and tips on her blog dedicated to this culinary art. As a passionate blogger, she explores all aspects of crêpes, from traditional to innovative creations. Join her for delicious and inspiring culinary adventures!
