Delicious French Pancakes by Chef Joel Robuchon

Begin by melting 120 grams of unsalted butter in a saucepan over low heat. Cook gently until the butter turns a lovely amber color and emits a nutty aroma, taking care not to burn it.

Once it has reached the desired color, strain the butter through a fine mesh sieve to remove any foam and sediment, allowing it to cool until it is warm.

In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Whisk them together until well incorporated.

Gradually add the warm melted butter to the egg mixture, stirring continuously.

Next, gently incorporate half of the flour into the mixture, ensuring it combines smoothly before adding half of the milk. Continue to whisk until there are no lumps.

Now add the remaining flour, mixing well, followed by the last portion of milk until you achieve a smooth batter.

This gradual addition of flour and milk helps to prevent lumps and creates a silky batter.

Heat a non-stick skillet over medium heat. Once hot, pour a ladleful of batter into the pan. Allow the pancake to spread and cook for about 2-3 minutes until the edges begin to lift and the underside turns golden brown.

Using a spatula, flip the pancake and cook the other side for another 1-2 minutes until golden and cooked through.

Repeat this process with the remaining batter, ensuring the pancakes are deliciously sweet and lightly browned on both sides.