Philippe Etchebest's Foolproof Lump-Free Pancake Batter Recipe for Candlemas

Whether for breakfast, brunch, or a late-night craving, pancakes never disappoint. Versatile enough for sweet toppings like sugar, honey, or jam, or savory fillings, they're a timeless favorite. Yet, mastering a smooth, lump-free batter can be challenging—even for seasoned home cooks. Celebrity chef Philippe Etchebest, a Michelin-starred master, Meilleur Ouvrier de France, and Top Chef France judge, shares his proven recipe on his YouTube channel to ensure your pancakes turn out perfect every time.

Philippe Etchebest's Recipe for Perfect Pancakes

Featured in his weekly YouTube videos, this light, airy batter is ideal as Candlemas approaches. It's the perfect excuse to practice and indulge. Tie on your apron and let's get cooking with the chef's expert guidance.

Utensils:

• Kitchen scale
• Mixing bowl
• Measuring cup
• Whisk
• Pancake pan (or crepe maker)

Ingredients for 6 people:

• 40 g butter
• 4 eggs
• 250 g flour
• 40 g caster sugar
• 60 cl milk
• 1 tbsp orange blossom water (or rum, Grand Marnier, etc.)

Preparation:

1. Melt the butter over low heat.
2. Add the flour, eggs, sugar, and a pinch of salt. Stir from the center.
3. Gradually add the milk as the mixture thickens.
4. Incorporate the melted butter and continue mixing from the center.
5. Add the remaining milk and whisk vigorously.
6. If lumps appear, use a hand blender to smooth them out.
7. Stir in the orange blossom water or alcohol.
8. Let the batter rest for at least 45 minutes.
9. Cook your pancakes.
10. Enjoy!