Petoules (Pan-Fried Honey Pancake)
photo by Baby Kato
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 cup all-purpose flour
- 3⁄4 cup milk
- 1⁄4 cup water
- 1 tablespoon sugar
- 1 egg
- 1⁄2 teaspoon baking powder
- cinnamon, to liking
- honey, to liking
- powdered sugar, to liking
directions
- In a large mixing bowl, mix flour, milk, water, sugar, egg, and baking power.
- Wisk until mixed thick similar to pancake mix.
- In a medium non stick pan, heat 1/4 cup vegetable oil.
- Place a tablespoon of mixture at a time in the heated pan. You may add 5 at a time depending on pan size.
- When the mixture starts to form bubbles, turn over and cook until golden brown.
- Take petoules out and place in a platter with a paper towel on the bottom. The paper towel will soak up any excess oil.
- Drizzle honey and sprinkle cinnamon and powdered sugar.
- Serve hot.
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Reviews
-
My DH makes breakfast for us on Sunday morning, and during the tour, he makes whatever I choose from the tour for our Sunday morning treat. These were very interesting; ours came out a bit like small crepes, flavor and thickness-wise. We doused them with all available condiments recommended. They really did make for a nice breakfast, and I'm sure we'll be enjoying them again. Thanks for sharing, diner524!
-
Mmmmm, I love pancakes and these tiny honey pancakes were wonderful. Quick, easy to make, with ingredients found in the pantry. Perfect served warm with cinnamon, icing sugar and a little honey. They really do remind one of beigenets. Wow, were they the bomb...so tasty. Thank you for sharing a recipe that I will make again often. Made for ZWT9.
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These were great little fried pancakes! They reminded me of beineights. I tried one fresh out of the pan, and then waited to eat until I had cooked all the batter and fed everyone else - they are MUCH better warm. I got 25 little petoules, which made a full breakfast for 3 people (since they are so small.) They really don't take any time to cook, by the time I had spooned 5 cakes into the pan I needed to flip the first one. For ZWT9
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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