- 250 g flour
- 2 eggs
- ½ sachet yeast
- 30 g sugar
- 250 ml milk
-3 tbsp Guénard hazelnut oil
Mix the flour and yeast in a bowl.
Separate the egg yolks and whites in different bowls. Beat the yolks with the sugar, then add the milk and hazelnut oil.
Incorporate this mixture into the flour, taking care to avoid lumps. Leave to rest for ideally 20 to 30 minutes.
Beat the whites into stiff peaks, then gently fold them into your mixture.
For cooking: pour a small ladle of batter onto a hot griddle and allow the batter to spread by itself. You will be able to make three or four depending on the size of your pan. When small bubbles start to form and burst on your pancake, turn it to quickly cook the other side.
Enjoy (served hot if you can, it is much better that way) with fresh fruit, spreads, or maple syrup!