Why do we need to rest a pancake batter?

week end !!!! Quick a recipe of pancake for my brekkie!

This one is quite ‘healthy’ because no fat and no refined sugar because it replaced by …. an apple compote (or apple Sauce)!

I know you, British consider it as baby food but in France it represents a full aisle of a supermarket 🙂

So if you are not arsed to make your own, just by it at the baby food section of your supermarket.

Personally I prefer to make my own, I do a big batch with no added sugar (just remove the core, keep the skin add a bit of water and cook in a saucepan for 30 minutes ).


So the recipe is dead simple (once you got the compote 🙂 you put everything into your food processor and you mix for 1 minute.


  • 250 g apple compote
  • 130 g self raising flour
  • 1 egg
  • 60 g almond milk
  • 1 tsp of vanilla paste
  • 1 Tsp of Rum
  • 1 pinch of salt

Let it rest for 2 hours or prepare the night before, it’s worth it!

Do you know why?

Let’s do a bit of Science here:


Carbs are made of starch granules.

When a liquid like water or milk is added to flour those granules start to swell.


The inflated starch granules explain why the batter thickens.

Because flour is a very dry ingredient a lot of time is required to make sure all the starch granules become completely soaked.

If the batter has not rested a part of the flour will remain dry and will not swell. You will eat raw flour which is less digestible 🙂


If you really have no time and can not wait, there is an option! Add warm milk ! The warmer the liquid, the quicker it will penetrate the starch granules and inflate.


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