To make this dish
Lemon & vanilla butter250 g Lescure Unsalted 250g butter Roll 82% fat
1 zest lemon
20 g icing sugar
2 g vanilla
Cinnamon pancakes300 g milk
250 g flour
80 g Lescure Unsalted 250g butter Roll 82% fat
10 g baking powder
1 pc salt
The right ingredientsLescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
Lemon & vanilla butter
Soften the butter. Add the sugar, lemon zest and vanilla powder. Use a fluted nozzle to pipe the butter into a dish.Chef's Tip
You can substitute suzette butter for the lemon & vanilla butter by mixing: 250 g Lescure® unsalted butter, 20 g sugar, 20 g lemon juice, orange peel, Grand Marnier®.
Melt the butter. Combine the flour, baking powder, sugar and cinnamon. Add the eggs. Mix together well. Add the melted butter and the milk. Leave to rest for at least one hour. Cook each pancake in a approx. 12cm diameter frying pan.