A quick and healthy idea for breakfast or school lunch: fluffy, aromatic, and adapted with honey instead of sugar.
Looking for a quick and healthy idea for breakfast or the little ones' school lunchbox? This sheet pancake is fluffy, aromatic, and almost prepares itself! I've adapted the classic recipe by replacing sugar with honey, for extra nutrients and a more delicate taste.
🛒 Ingredients needed
For a generous serving, you will need the following:
- Eggs: 3 pieces
- Milk: 500 ml (divided into two 250 ml portions)
- Flour: 200g
- Honey: 3 tablespoons (healthy alternative to sugar)
- Melted butter: 30 ml
- Salt: ½ teaspoon
- Vanilla essence: ⅓ teaspoon
- Oil: a little (for greasing the tray)
- Decoration (optional): Powdered sugar, almonds, fresh fruit
👩🍳 Preparation method
- Mix: In a large bowl, beat the eggs with the honey, then add the first 250 ml of milk, vanilla, and salt. Mix well until smooth.
- Flour: Gradually add the flour, stirring continuously to avoid lumps.
- Finish the batter: Incorporate the remaining 250 ml of milk and the melted butter until you get a fine composition.
- Rest: Let the batter rest for 10 minutes (important!).
- Baking: Prepare a tray with parchment paper, grease it with a little oil and pour the mixture.
- In the oven: Bake for about 20 min at 230°C. Towards the end, you can reduce the temperature slightly if it browns too quickly.
- Serving: Let it cool slightly, cut into perfect portions for small hands, and decorate with fruit or your favorite topping.
Enjoy exploring new tastes! 😊