Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.

Today, Yves Camdeborde is giving us the secrets of a family recipe to enhance your candlelight pancakes.

Ingredients (for about forty pancakes): 

  • 1 liter of whole milk

  • 8 eggs (4 whole, 4 yolks and 4 whites, beaten until stiff for lightness and finesse)

  • 350 g of T45 flour, sifted

  • 150 g heavy cream (for the softness)

  • 4 to 5 heaped tablespoons of caster sugar (for gluttony) 

  • 1 pinch of salt

  • Vanilla pod (for its suave sweetness)

  • 5-7 tablespoons of rum

Production :

1. Mix four whole eggs with four egg yolks.

Add a pinch of salt, four to five heaped tablespoons of caster sugar, and vanilla pod. 

2. When the mixture is whitened, add 150 grams of fresh creams, then 350 grams of sifted flour as you go.

Complete the mixture with five to seven tablespoons of rum, before finishing with four stiff egg whites.