In February, when the carnival is in full swing in Nice, Venice or Rio de Janeiro, it's time to prepare doughnuts, waffles but also crepes! Today, I suggest you to revisit the very classic sugar pancake in a multicolored version with a recipe of confetti pancakes. Here are the steps of the preparation in pictures.
Here are the ingredients needed to make confetti pancakes for 4 people:
250 g flour
1 pinch of salt
2 large eggs
50 cl of semi-skimmed milk
15 g of butter
multicolored sugar pearls
a little oil for cooking
To note: multicolored sugar pearls can be found rather easily in the supermarket in the pastry ingredients section as they are often used to decorate cakes. In this recipe, they are not only used as a decoration but also as a sweet topping for the pancakes.
To make confetti pancakes, I recommend making a light, unsweetened pancake batter. In fact, the multicolored sugar beads will sweeten this carnival dessert enough.
1- Melt the butter in the microwave or in a saucepan and set aside.
2- Pour the flour and salt into a bowl.
3- Make a well and break the eggs in the center.
4- Start mixing with a whisk, adding the milk little by little until the dough is fluid.
To note: you may not use all the milk at first, but you may need to add more later because the dough will thicken as it rests.
5- Stir in the melted butter last.
6- Let the pancake batter rest at room temperature for at least an hour.
The trick to preparing confetti pancakes studded with tiny multicolored sugar grains is to add the sugar pearls as you cook the pancakes.
Beware: you must sprinkle the sugar pearls on the crepe while the batter is still raw so that the sugar grains incorporate well into the batter and don't stick to the crepe pan!
1- If the pancake batter is too thick after the resting time, add a little milk or water.
2- Heat a crepe pan or a small frying pan on high heat.
3- Grease the crepe pan with a sheet of paper towel soaked in oil.
4- Pour a small ladleful of batter into the crepe pan and swirl the batter into a thin crepe.
5- Immediately sprinkle the entire surface of the crepe with multicolored sugar pearls.
6- When the edges of the crepe come off the crepe pan, you can flip it.
7- Cook the crepe for a few minutes on the other side before serving it, folded in a triangle.
You can serve these confetti pancakes warm or cold.
Since the multi-colored beads are already quite sweet, there is no need to add sugar to the batter or a topping like jam to the pancake.
If you don't want to eat these carnival pancakes as just sugar pancakes, I suggest pairing them with fresh fruit like raspberries or banana slices or filling them with no-sugar-added compote.
Author Audrey on 24 January 2023
Gastronomy and Food : Diet and Dietetics
Author Audrey on 15 March 2024
Gastronomy and Food : Food