The perfect pancake recipe for those who have trouble digesting lactose.
Preparation time: 15 minutes
Rest: 60 minutes
Cooking time: 40 minutes
For 15 pancakes
Preparation:
Put the cranberries in a bowl with the Cointreau and two tablespoons of boiling water . Let swell.
In a large bowl, combine the flour , icing sugar , a pinch of salt and baking soda .
Add the eggs and a third of the Lactel® ½ skimmed sheep's milk . Mix with a whisk until there are no more lumps.
Pour in the rest of the Lactel® ½ skimmed sheep's milk . Mix then let stand for 1 hour in the fridge.
Add the cranberries and mix the dough well.
Pour a little oil in a small non-stick frying pan and sponge the excess with kitchen paper.
Heat over medium heat. When the pan is hot, pour in two small ladles of batter and cook until you can turn the pancake .
Extend the cooking a little longer and arrange on a plate.
Continue in this way until all the dough is used up.
Serve the pancakes while still hot with a little icing sugar .
Decorate with the fresh cranberries . You can taste them, but not everyone likes their bitter taste.
The chef's advice: in these fruity pancakes , very light thanks to the sheep's milk , you can replace the cranberries with raisins to rehydrate or with fresh seasonal fruits .
Also discover Nicolas Paciello's sponge cake and the lemon-poppy cake recipe .
