Pancakes with boiled peanuts, salted caramel and vanilla ice cream
preparation
- Mix the flour, milk, eggs and salt with a mixer until you get a smooth dough and it starts to bubble. Let the dough rest in the fridge for about half an hour.
- Take the dough out of the fridge, add a good splash of mineral water and stir briefly again.
- First, heat the stove to the highest setting and add some butter or cooking oil to the pan.
Tip: Remove the hot pan from the heat and swirl the butter around to spread it evenly. Use a ladle to add a portion of batter to the hot pan and swirl it around to spread it evenly.
Bake the bottom until it is nice and golden brown and the pancake is firm. Turn it over and bake the other side until it is nice and golden brown. - Finish baking all the pancakes and keep them warm in the oven at about 70°C.
- Then fill the pancakes with Boiled Peanuts Salted Caramel, wrap them in and serve on plates with some creamy peanut butter, vanilla ice cream and cinnamon.
