• Eggs:  2
  • Plain flour : 250 g
  • Baking powder   : 1 sachet
  • Milk: 30 ml
  • Butter: 50 g
  • Sucre vanillé : 2 sachets
  • Vanilla sugar: 20 g
  • Sunflower oil to grease the frying pan



In a large bowl mix together the flour, baking powder, sugar and vanilla sugar.

In a saucepan melt the butter with the milk over a low heat.

Combine all the above, whisking the mixture a little, so that lumps do not form, add the beaten eggs.

In a hot, greased frying pan cook the pancakes over a low heat, turning them as soon as tiny holes appear on the surface. Cook until they are golden in colour.


Chef’s tip: These pancakes are best eaten hot and why not try different fillings: maple syrup, salted caramel, jam, lemon curd, whipped cream, chestnut purée, chocolate sauce, honey, etc …

If you need to transport your pancakes, our deco chef round boxes are the perfect size!