Boûkète

Boûkète (Belgian Sweet Pancake)

A rustic Belgian pancake studded with raisins, lightly sweetened and pan-fried to a golden finish. Traditionally enjoyed for breakfast or as a snack, with a soft, custardy center and crisp edges.

Prep

5 min

Cook

15 min

Total

20 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (2 cups) plain flour, all-purpose
• •500 ml (2 cups) whole milk, lukewarm
• •80 g (⅓ cup) granulated sugar
• •100 g (⅔ cup) raisins, soaked in warm water or rum for 10 minutes, then drained
• •2 whole (2 large) eggs
• •30 g (2 tbsp) unsalted butter, melted, plus extra for the pan
• •1 pinch salt
• •1 tsp vanilla extract, optional
• •10 g (1 tbsp) caster or granulated sugar, for dusting

Steps

1. 1 Soak the raisins in warm water (or a splash of rum) for 10 minutes, then drain and pat dry.
2. 2 In a large bowl, whisk the flour, sugar and salt together. Make a well in the center.
3. 3 Crack the eggs into the well and begin whisking from the center outward, gradually drawing in the flour.
4. 4 Slowly pour in the lukewarm milk while whisking continuously to form a smooth, lump-free batter the consistency of heavy cream.
5. 5 Stir in the melted butter and vanilla (if using). Let the batter rest for 15 minutes.
6. 6 Fold the drained raisins into the rested batter.
7. 7 Heat a heavy skillet or crepe pan over medium heat and brush with a thin layer of butter.
8. 8 Pour in roughly 80 ml (⅓ cup) of batter per pancake, swirling to coat the pan in a thin, even layer about 20 cm (8 in) across.
9. 9 Cook for 2–3 minutes, until the underside is golden and the edges lift cleanly from the pan.
10. 10 Flip and cook the second side for 1–2 minutes, until golden and set in the center (no wet batter should remain).
11. 11 Slide onto a warm plate, keep covered while you cook the remaining batter, and serve hot dusted with a little sugar.