Do you know someone who doesn’t like pancakes? Exactly, neither do I. My kids love pancakes so much that I have to make them once a week now.
Since my children prefer the pancakes either with Nutella or with powdered sugar, we usually have a soup beforehand.
Those Pancakes are slightly different from the American ones or the French, the crêpe. They are a tad thicker than a crêpe, but definitely thinner than the American version.
But I like them best with a cauliflower béchamel sauce. That’s how I’ve known pancakes since I was a child, because that’s how my mom always made them. A really tasty vegetarian alternative. And the last one? It was always served with jam!
But please don’t be afraid of the béchamel sauce! I know a few people who don’t make it as it’s too difficult in their opinion. It is really easy to do. It is important that you stir in cold milk so as not to get any lumps. And stir, stir, stir. Did I mention to stir?
And for the intense cauliflower taste, it’s best to add some of the cauliflower’s cooking water. This is also great for you to control the consistency of the béchamel. If you want the sauce a little more liquid, you can just add a little more of the cauliflower water.
If you’re not a cauliflower fan, I warmly recommend kohlrabi to you. That tastes really delicious too!
My favourite pancake variations:
- with cauliflower béchamel sauce
- with ham
- with cheese
- with ham AND cheese 🙂
- with rocket
- with Nutella
- powdered sugar
The possibilities are endless, and if you still have some left, cut them into strips, and you have nice Swabian pancakes (Flädle) for a german Flädle soup.
All the best, sabrina x
My wine recommendation for the pancakes:
If you make the pancakes with the béchamel sauce, a light rosé wine goes very well with it.
Pancakes with cauliflower béchamel
A perfect family dinner recipemoderate
|400 ml||of milk|
|50 ml||of sparkling water|
|1||pinch of salt|
|clarified butter or ghee|
|cauliflower béchamel sauce|
|100 ml||of the boiled cauliflower water|
|salt & pepper|
|2||pinches of nutmeg|
|1||splash of lemon juice|
|25 ml||white wine|
Steps of preparation
- Cut the cauliflower into florets and cook in salted boiling water for 7 minutes.
- In the meantime, mix the ingredients for the pancake in a large bowl with a whisk and allow to swell
- skim off a small cup of the cooked cauliflower water for your béchamel
- drain the cauliflower in a colander
- Melt the butter in a saucepan
- Stir in flour and cook, stirring constantly with a whisk, until the paste thickens.
- Add some milk and keep stirring while the sauce thickens. Add more milk and keep stirring.
- Repeat the process until all the milk is used up.
- Add about 50ml of the cauliflower water
- Add the wine, nutmeg, and a splash of lemon juice and stir with a whisk.
- Season with salt and pepper
- Let the sauce simmer on a low heat while preparing the pancakes
- stir the pancake batter again with the whisk
- heat a pan and add some clarified butter to the pan
- Using a ladle, pour a ladle of batter into the pan and distribute it, ideally swivelling the pan in all directions.
- Bake them for around 1-2 Minutes of each side and put them on a plate to rest
- Repeat until all the batter is used. Depending on the size of the pan, there are around 10–15 pieces.
- Season the béchamel sauce again with salt & pepper and, depending on the desired consistency, add a little more cauliflower water.
- Add the cauliflower to the sauce and heat it up again briefly.
- Serve the pancakes with the cauliflower béchamel sauce and enjoy!