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Martin Picard’s Deep-Fried Pancakes

Martin Picard’s Deep-Fried Pancakes


A tasty old-fashioned favourite with a French-Canadian twist.

By Chef Martin Picard

pancakes feat.jpg

Serves 12 pancakes (enough for 4 or 5 people)

1 L (4 cups) milk
5 eggs
560 g (4 cups plus 3 tablespoons) flour
40 g (¼ cup plus 1 tablespoon) cornstarch
15 g (4 teaspoons) baking powder
2 g (¼ teaspoon) salt
2 g (½ teaspoon) sugar
Duck fat

  1. Beat the eggs and milk together in a bowl until well blended. Set aside. Mix all the dry ingredients and pour all at once into the liquid ingredients. Using a whisk, vigorously beat the batter until smooth. Refrigerate for 1 hour. This resting period allows the baking powder to activate
  2. In a large saucepan, heat the duck fat to 180°C (350°F). There should be 4 to 5 cm (about 2 inches) of fat in the pan.
  3. Using a baster or ladle, add 3 or 4 portions of batter to the fat. Fry for about 1 minute, spooning the cooking fat over the pancakes continuously so they puff up and crisp. Turn the pancakes and continue frying for about 1 minute until golden brow.
  4. Using a slotted spoon or skimmer, remove the pancakes from the fat and drain on paper towel. Keep warm. Repeat with the remaining batter.
  5. Transfer the pancakes to a serving plate and pour a generous amount of maple syrup over them. Eat while hot.

The pancake batter will keep for 2 days in the fridge, but the longer you wait, the less effective the baking powder will be.


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