Cyril Lignac's recipe for chocolate and banana pancakes
Food
Grand classique du brunch, ces pancakes fourrés au chocolat et à la banane font partie des bonnes recettes à découvrir dans le nouveau livre “Fait Maison N°5” de Cyril Lignac.
Par Marie Léger
The fifth part of Cyril Lignac, the book fait Maison returns, this year, to Editions de la Martinière. Rich in recipes, you can discover exclusively sweet specialities, including those of these ultra gourmet pancakes.
Cyril Lignac's recipe for chocolate and banana pancakes
Preparation time: 20 minutes rest time: 15 cooking time: 12 UNMATESIncreansFor 4 personsfor pancakes: -250 g flour-30 g powdered sugar-17 g chemical yeast-1 pinch salt in-2 eggs bio-65 g butter-30 cl whole milk- grape seed oil- 17 g chemical yeast-1 pinch salt in-2 eggs bio-65 g butter-30 cl whole milk- grape seed oil- 17 g chemical yeast-1 pinch salt in 2 eggs bio-65 g butter-30 cl whole milk-grape seed oil
For accompaniments: -1 banana-12,5 cl whole liquid cream at 35% of very cold mg-15 g vanilla sugar-some spoonfuls of spread paste.
Preparation 1. Place a bowl in the freezer to cool it, it will be used to cook the Chantilly cream. Melt the butter in a micro-wave oven. 2. In a bowl, mix flour, sugar, yeast and salt in. Add the eggs, mix gently, then pour in the previously melted butter and milk, stirring gently without too much whipping-if there are any lumps left, it's okay. Let stand for 15 minutes at room temperature. The device must not be smooth and should not fall back. Peel and cut the banana into 0.5 cm thick slices and place on a plate. In the chilled bowl, pour the cold cream, start to whisk it, then add the vanilla sugar. When the Chantilly cream is firm, keep it in the straw.4. In a crêpière or blinis stoves, spread a little oil with a paper towel to avoid excess fat. Gradually pour the dough into discs 10 cm in diameter, place 1 tablespoon of spread paste in the centre, pour over a second layer of pancake paste (to cover the spread) then let it brown on medium heat and, when bubbles begin to appear on the surface, turn the pancakes over a spatula. Let the other side gilt about 1 minute. 5. When the pancakes are golden on both sides, put them in the plates. Cover them with banana slices and a whippy quenelle. Tip: you can put jam or avocado inside these pancakes and serve them with salmon and lemon cream.
The new book "fait Maison N °5" by Cyril Lignac, edited by La Martinière
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