Cook time: 1-2 minutes on each side
Total time: Less than 1 hour
Yield: 7-8 big pancakes
3 ½ deciliter flour
2 teaspoon baking powder
½ teaspoon salt
2 tablespoon caster sugar
2 tablespoon vanilla sugar
1 lemon zest
2 tablespoon melted butter
2 ½ deciliter milk (3%)
1 deciliter berries
In a large mixing bowl put the dry ingredients and stir with a spoon to combine: the flour, caster sugar, baking powder, salt, vanilla sugar and lemon zest.
In a separate bowl whisk the wet ingredients: milk, melted butter and egg.
Combine the dry ingredients with the wet ingredients and blend on a low speed for about 2-3 minutes. Let it rest for 30 minutes. The longer you rest, you will get fluffier pancakes.
Heat a non-stick frying pan over medium high heat and add about 1 teaspoon butter. Pour one or two pancakes (using approximately 1 deciliter for each pancake) and sprinkle some fresh or frozen berries on top. When the pancakes start bubbling, flip the pancake and cook for another minute or until golden. Repeat with remaining batter, remember to brush the pan with butter between batches.
Serve the pancakes with maple syrup and fresh berries.
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