- 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!